Classic Cream or Blueberry Scones

Stir together the flour, sugar, baking powder, and salt. Cut in the chilled, grated butter until the mixture is pea-sized crumbs. Whisk together the cream, egg, and vanilla. While stirring, drizzle the cream mixture over the flour mixture until evenly moistened. Optionally stir in ½ cup raisins or currants.

Empty mixture onto a lightly-floured surface, and with floured hands, form the dough into a ball and flatten slightly (it will be sticky). Dust lightly with flour and chill for 15 minutes. Flatten the dough into an 8‑inch disk. Cut into 8 wedges. On a baking sheet lined with parchment or a silicon mat, arrange the wedges, spacing them at least 2 inches apart. Chill for at least 15 minutes.

Meanwhile, preheat oven to 400° F. After chilling, bake the scones for 15 to 20 minutes until lightly browned on top. Let cool completely.

Serving options: lemon curd, clotted cream, whipped cream, jam. Store in airtight container. Leftovers also freeze well.

Follow the same directions as the cream scones, using these portions and adding cinnamon. Stir the blueberries into the flour before adding the cream mixture.

Options: Sprinkle scones with coarse sugar before baking, or after they’ve cooled, drizzle with icing: 1 cup confectioners’ sugar, 2 to 3 tablespoons milk or cream, ½ teaspoon vanilla, pinch of salt.