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Oven Temperature: 400F
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Chill the butter.
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Cut the butter into 1-inch cubes.
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Refrigerate for at least 30 minutes, or freeze for 10 minutes.
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Mix the dough.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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Add the butter and with your fingertips, press the cubes into large flakes.
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(Or use an electric mixer, mixing until the butter is the size of small walnuts.)
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Stir in the cream just until the flour is moistened and the dough starts to come together in large clumps.
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Stir in the currants.
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Knead the dough in the bowl just until it holds together, and turn it out onto a lightly floured board.
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Preheat the oven.
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Preheat the oven to 400F 30 minutes before baking.
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Have an oven rack at the middle level and set a baking stone or baking sheet on it before preheating.
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Shape the dough.
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Lightly flour the top of the dough (or use a floured pastry sleeve), and roll it out into a long rectangle 1 inch thick and about 8 inches by 12 inches; use a bench scraper to keep the edges even by smacking it up against the sides of the dough.
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Fold the dough in thirds, lightly flour the boards again, and rotate the dough so that the closed side faces to the left.
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Roll it out again and repeat the turn 3 more times, refrigerating the dough, covered with plastic wrap, for about 15 minutes as necessary only if it begins to soften and stick.
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Roll out the dough once more.
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Trim the edges so that it will rise evenly.
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(To use the scraps, press them together and roll out, giving them 2 turns, then roll the dough into a 1-inch-thick square and cut it into 2 triangles.)
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Cut the dough in half lengthwise so you have 2 pieces, each about 4 inches by 12 inches.
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Cut each piece of dough into triangles with about a 3-inch-wide base and place them about 1 inch apart on the prepared baking sheets.
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(The dough will rise but not expand sideways.)
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If the dough is soft, cover it well with plastic wrap and freeze for 15 minutes or refrigerate for 1 hour before baking.
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Bake the scones.
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Bake the scones one sheet at a time: cover the second sheet with plastic wrap and refrigerate while you bake the first one, then bake the second pan directly from the refrigerator.
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Place the pan on the hot baking stone or hot baking sheet and bake the scones for about 15 to 20 minutes or until the edges begin to brown and the tops are golden brown and firm enough so that they barely give when pressed lightly with a finger (an instant-read thermometer inserted into the center of a scone will read about 200F).
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Check the scones after 10 minutes of baking, and if they are not browning evenly, rotate the baking sheet from front to back.
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Do not overbake, as they continue baking slightly on removal from the oven and are best when slightly moist and soft inside.
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Cool the scones.
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Place two linen or cotton towels on two large racks and, using a pancake turner, lift the scones from the baking sheets and set them on top.
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Fold the towels over loosely and allow the scones to cool until warm or at room temperature.
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(Since linen or cotton breathes, the scones will have enough protection to keep from becoming dry and hard on the surface but will not become soggy.)
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Variations:
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Dried Cranberry Scones Substitute dried cranberries for the currant for more tang.
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Lemon Poppy Seed Scones Omit the currants and add 3 tablespoons (1 ounce/28 grams) poppy seeds and 2 tablespoons (5 ounce/ 12 grams) finely grated lemon zest to the flour mixture.
