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1
Line two baking sheets with parchment paper; set aside.
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2
In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
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3
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
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4
Fold in the currants.
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5
Make a well in the center.
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6
Pour 2 cups cream into the flour mixture.
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7
Using your hands, draw the dry ingredients over the cream, gradually gathering and combining the dough until it just comes together.
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8
If it is too dry, add more cream, 1 tablespoon at a time.
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9
Turn out the dough onto a lightly floured work surface.
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10
With lightly floured hands, gently press and pat the dough into an 11-by-7-inch rectangle, about 1 inch thick.
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11
Using a sharp knife or pastry wheel, cut the rectangle into 16 triangles.
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12
Place the triangles on the prepared baking sheets; cover with plastic wrap and freeze until the dough is very firm, at least 2 hours or overnight.
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13
(At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
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14
Preheat the oven to 375F.
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15
In a small bowl, lightly beat the egg yolk with the remaining 1/4 cup cream; brush over the tops of the scones and sprinkle generously with sanding sugar, if using.
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16
Bake, rotating sheets halfway through, until the tops are golden and flecked with brown spots, 30 to 35 minutes.
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17
You can also lift one scone with a spatula to check that the bottom is golden.
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18
Transfer to a wire rack to cool.
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19
Serve warm or at room temperature.
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20
They are best eaten the day they are baked.
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21
Follow instructions for Currant Scones, folding in 3/4 cup (about 4 ounces) diced crystallized ginger and the finely grated zest of 2 lemons after cutting in the butter; omit the currants.
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22
Pour 2 1/4 cups heavy cream (instead of 2 cups) into the flour mixture, along with 1/2 cup freshly squeezed lemon juice.
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23
Proceed with the recipe.
