1/2 cup heavy cream plus additional for brushing the scones
1 large egg
1 teaspoon vanilla
3 tablespoons sugar plus additional for sprinkling the scones
1/2 teaspoon salt
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits

In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal. Stir in the currants and the cream mixture with a fork until the mixture just forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2-inch-thick round, and with a 1 1/2-inch fluted cutter cut it into rounds. Gather the scraps, repeat the dough, and cut out more rounds. On an un-greased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

Makes about 16 miniature scones.

Herb Butter

¼ cup butter at room temperature

2 TBS fresh herbs or 1 tsp dried herbs

Finely chop the herbs of your choice. Blend the herbs into the butter and refrigerate. If possible, smooth the butter into candy molds and then refrigerate until firm. consider making 2 or three different herb butters.