Instructions: Sift together flour, baking powder, sugar and salt. Use paddle on electric mixer to work butter into flour mixture until mealy. Add whipping cream and currants. Mix on low until dough is smooth, 1 minute.

Turn dough onto floured board and roll out to about 3/4-inch thick. Cut into 2 1/4-inch rounds with pastry cutter or biscuit cutter. Place dough rounds 2 inches apart on baking sheet lined with parchment paper.

Brush with beaten egg yolk and bake at 375 degrees until golden brown, 18 to 20 minutes. Serve with Devonshire cream and preserves, if desired.

This recipe yields 12 to 14 scones.

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