- 3/4 cup plus 1 tablespoon cold heavy cream
- 1 large egg
- 2 cups all-purpose flour (spooned and leveled), plus more for work surface
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
- 2/3 cup dried currants
- Sanding sugar (optional)
- Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
- Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.
Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months; brush frozen scones with cream, sprinkle with sugar, and bake at 375 degrees for 25 minutes.