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1
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a baking mat.
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2
Sift together flours, baking soda and baking powder into a large bowl.
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3
Add salt, brown sugar, and oats. Stir with a wooden spoon until combined.
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4
Add butter and cut in with a pastry cutter until it is the size of small peas. Using the spoon, mix in currants.
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5
Make a well in the center; add buttermilk and cream. Mix briefly, until ingredients just come together; add more buttermilk or cream if the dough seems too dry.
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6
Let the dough stand for 10 minutes.
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7
Place the dough on a well-floured surface and using a rolling pin and a generous helping of flour, roll it into a one-inch thick rectangle. Fold the rectangle in half, and roll it again until one inch thick. Repeat twice, and the third time, roll into a rectangle of approximately 6 x 12 x 1.25in.
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8
Using a cookie cutter or a glass, cut three inch rounds from the dough and place them on the prepared pans about 2 inches apart. The scraps can be rolled out again and the process repeated until all the dough is used.
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9
Brush the tops with the beaten egg.
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10
Place the scones on the middle rack of the oven and bake for 30-35 minutes, or until the scones are golden brown. Transfer the scones to a wire rack to cool.
