Prep the oven. Preheat the oven to 350°F.

Combine the dry ingredients. In a large bowl add the flour, sugar, baking powder, salt and mix until combined.

Blend in the butter and dried currants. Add the cubed butter and using a pastry cutter blend until it resembles breadcrumbs. If you don't have a pastry cutter, you can use two knives. Mix in the dried currants or raisins, if adding.

Combine the eggs with cream. Whisk together the eggs with the heavy cream in a large measuring cup.

Add the wet ingredients to the dry ingredients. Slowly pour the liquid into the bowl with the dry ingredients and using a spatula start mixing the dough together. Don't over-mix, add just enough liquid until the dough starts forming. Transfer the dough onto a floured work surface.

Knead the dough. Knead the dough lightly then press it down into a smooth surface, using your hands or use a rolling pin, until it's about 1 inch in thickness.

Cut into scones. Using a round 3-inch scone cutter, cut the dough into 12 to 16 scones. I was able to get 16 scones from the dough. Place scones onto a baking sheet. Re-roll any leftover dough and cut into scones. Brush the scones with beaten egg.

Bake. Transfer the baking sheet to the oven and bake for 30 - 35 minutes or until golden brown. Cool scones on a cooling rack.

Serve. Serve with butter, jam and freshly clotted cream.