Honey currant scones

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp kosher salt
• 7 tbsp unsalted butter, cut into 1 tbsp squares
• 3/4 c heavy cream
• 1 tsp vanilla extract
• 1/3 c honey
• 1/4 c currants

1. Preheat the oven to 375f with rack in the middle.
2. Mix the flour, salt, and baking powder in a large mixing bowl.
3. Grate the butter and toss with flour mixture.
4. Combine the heavy cream, honey, and vanilla and pour into the flour. Add currents.
5. Stir with a wooden spoon until the mixture starts to come together.
6. Transfer to a lightly floured large cutting board or work surface. Knead briefly until it just comes together and shape into approximately an 7×7 square.
7. Cut in square quarters, and then cut those into triangles. Transfer to your baking sheet.
8. Bake 10-12 minutes until cooked through with light golden edges.
9. Remove from the oven and leave on the pan 10 minutes. Then transfer to a wire rack to cool, or serve warm.

Not much to say about these. They’re good. The honey amount is perfect with the currants. I’m new to baking with honey, and sometimes I don’t use enough, but this was just right. I did make a mistake and had the rack too low, so the tops didn’t get as golden as I like.