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1
Position oven rack in center of oven; preheat oven to 400.
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2
Line a baking sheet with parchment paper or silicone mat.
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3
In a bowl, stir the egg and cream together.
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4
In another bowl, whisk the flour, sugar, baking powder, and salt together.
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5
Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
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6
Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
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7
Youll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in betweenthat is just right.
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8
Pour the egg mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together (dont overdo it); gently stir in the currants.
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9
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8-10 times.
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10
Lightly dust a work surface with flour and turn out the dough; divide it in half.
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11
Working with one piece at a time, pat the dough into a rough circle that is about 5 inches diameter, cut it into 6 wedges and place it on a baking sheet.
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12
Bake the scones for 20-22 minutes, or until their tops are golden and firmish.
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13
Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.
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14
Serve with a tart, chunky citrus marmalade or a berry jam.
