English Cream Scones

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the 4 cups of flour, 2 tablespoons sugar, baking powder, and 2 teaspoons salt. Add the butter and mix on the lowest speed until the butter is the size of peas. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour and butter, combining just until blended. Toss the currants in a small bowl with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be quite sticky.

Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands, and shape the dough into two rough circles about ¾-inch thick. You should see lumps of butter in the dough. Cut each into wedges, like a pie, with a knife or pastry cutter. Place the wedges on the prepared baking sheets.

Brush the tops of the scones with the egg wash. Sprinkle with sugar and bake for 20 minutes, until the tops are browned and the insides are fully baked. Serve warm with clotted cream and jam.