Preheat oven to 425 degrees.

In a food processor, add flour, sugar, baking powder, and salt. If you want to save on clean up, place a piece of plastic wrap over top of work bowl, and pulse for 3 seconds. Add butter and process until they resemble small peas, about 15 pulses.

In a liquid measuring cup, add half and half and an egg and whisk very well. Add vanilla and mix well. Pour mixture into food processor (add zest at this point if you are using it) and pulse until the dough almost comes together. Add raisins, dried fruit, or nuts if desired and pulse again until dough comes together.

Take the piece of plastic wrap and place it on the counter (or use waxed paper) and place dough on plastic. Shape with your hands pushing the dough together until you have a

6-inch disc that is 1 ½ inches tall and is flat on top. Take the measuring cup and pour any remaining egg mixture on top of the dough and with your fingers spread it on top. Sprinkle 1 tablespoon of sugar or sparling sugar over top. With a sharp knife, cut the disc into fourths and then half again until you have 8 pieces.

Place on a silpat lined (optional) or ungreased cookie sheet, and bake in the oven for 13-14 minutes, or until the top is golden brown.

Remove from oven and let rest for 2-3 minutes. Serve.

Tip:

You can make compound butters to serve alongside the scones by putting softened butter and any jam of your choice (raspberry, apricot, strawberry, marmalade etc.) in a mini food processor (or by hand) and mixing it well. You can make them the day before.

These are also great served with strawberry jam and whipped cream or Devonshire cream for a very special treat.