Victorian Cream Scones

Preheat the oven to 400°F (200°C).

Combine all purpose flour, granulated sugar, salt, and baking powder in a large mixing bowl, whisking together until evenly distributed.

Add the cold unsalted butter pieces to the dry ingredients and rub together with your fingertips until the mixture resembles coarse breadcrumbs.

Fold in the currants gently until distributed throughout the dough.

In a separate bowl, whisk together the beaten eggs and heavy cream until combined.

Make a well in the center of the dry mixture and pour in the egg and cream mixture, stirring gently with a fork until a soft dough just comes together; do not overmix.

Turn the dough out onto a lightly floured surface and gently shape into a thick disc about ¾ inch high.

Cut the dough into 4 equal wedges or rounds using a sharp knife or scone cutter, handling the dough as little as possible.

Place the scones on a parchment-lined baking sheet, leaving 2 inches between each one.

Bake for 12-15 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean.

Remove from the oven and cool on a wire rack for 5 minutes before serving.