Directions

1. Heat oven to 400 degrees. Lightly butter a baking sheet and set aside.
2. Twice sift together flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants.
3. 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.
4. 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.
5. 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.