If not eaten warm from the oven, scones are best split, toasted, and spread with butter or clotted cream and jam.
Source: Martha Stewart Living, November/December 1991
Yield Makes 10 to 12
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar, plus additional for tops
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter
1/2 cup dried currants
3 large eggs
1/3 cup heavy cream
Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.
Beat together 2 eggs and the cream. Make a well in center of dry ingredients and pour in egg mixture. Stir lightly with a fork just until dough comes together. Turn out onto a lightly floured surface and knead a few times to mix well.
Pat dough into a rectangle or circle about 3/4 inch thick. Cut into 2 1/2-inch triangles with a floured knife or into shapes with floured cookie cutters.
Transfer to prepared baking sheet. In a small bowl, beat remaining egg for an egg wash; brush scone tops with egg wash and sprinkle with sugar. Bake 12 to 15 minutes, or until an even golden brown. Cool on wire racks.