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.
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