Master Formula Cream Scones

• 4 cups (18 oz) unbleached all-purpose flour
• 4 tsp (0.66 oz) baking powder
• 3/4 tsp (0.17 oz) salt
• 1 cup (8 oz) brown sugar, packed
• 1 1/2 cups (8 oz) currants or other dried fruit, or maybe chocolate chips
• 1 cup (8 oz) heavy cream, or the heaviest cream you can find
• 1 large egg for egg wash (beat until foamy)
• 3 Tbsp (1 oz) coarse sugar or crystallized ginger

NOTE: Cream scones are tender without being as flaky as biscuit scones.

Sift the flour, baking powder, and salt together into a mixing bowl. Stir in the brown sugar and currants till they are evenly dispersed.

Pour in the cream and stir just until the ingredients form a soft dough.

Turn out the dough onto a lightly floured counter and shape the dough into a disk about 1 inch thick. Cut the disk into 6 to 8 wedges and transfer them to a parchment-lined sheet pan.

Position oven rack int the center of the oven and preheat the oven to 425 F. Brush the scones with egg wash and sprinkle them with sugar or minced crystallized ginger if desired.

Bake the scones for 10 minutes. Rotate the pan, front to back, reduce the temperature to 375 F, and bake the scones for about 10 minutes more, or till they are medium brown in color and are firm to the touch.

Allow the scones to cool for about 20 minutes on a rack and serve them while they are still warm.