Overworking the dough will make the scones tough, so handle it as little as possible. The dough should come together into a rough mound and should feel slightly sticky.
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/4 cup wheat germ
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1/3 cup dried currants
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter, melted, plus more butter, softened, for serving
Preheat oven to 425 degrees. Whisk together flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in currants. Add cream, and stir just until combined.
Turn dough out onto a lightly floured work surface. Gently gather dough into a mound just until it holds together. Pat into an 8-inch circle about 1/2 inch thick. Cut into 8 wedges.
Arrange wedges on a baking sheet lined with parchment paper. Brush tops with melted butter. Bake until golden brown, about 20 minutes. Transfer scones to a wire rack, and let cool slightly. Serve warm or at room temperature with softened butter.