Instructions: 1. In a large bowl combine the flour, sugar, baking powder and salt.

2. Cut in butter with a pastry blender, or with your fingers, until texture resembles coarse meal. Add currants and milk.

3. Lightly whisk eggs and cream together; add to dry ingredients. Combine with large wooden spoon or with hands until dough barely holds together; do not overmix. (Dough should be slightly sticky, not dry. Add a little more cream if necessary.)

4. Grease a baking sheet or line with parchment paper.

5. Portion the dough by using an ice cream scoop, or divide the dough in half and pat into 2 flattened disks. Cut each disk into 8 triangular shaped scones. Place on the prepared baking sheet and sprinkle the tops with sugar.

6. Bake in a preheated 375-degree oven about 20 minutes, until golden brown. Cool slightly before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.