Cream Scones

Instructions

1. Center a rack in the oven and preheat the oven to 400°F. Line a baking sheet with parchment or a silicone mat.
2. In a small bowl, stir the egg and cream together.
3. Whisk the flour, sugar, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
4. Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together. (Don't overdo it.) Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.
5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don't defrost before baking, just add about 2 minutes to the baking time.)
6. Bake the scones for 20 to 22 minutes, or until their tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.