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Pdf1 cup (5 ounces) all-purpose flour
2 tablespoons sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
¼ cup dried currants
Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper.
Process flour, sugar, baking powder, and salt in food
processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal with some slightly larger butter lumps, about 6 pulses. Transfer mixture to large bowl and stir in currants. Stir in cream with rubber spatula until dough begins to form, about 30 seconds.
Turn dough and any floury bits onto lightly floured
counter and knead until rough, slightly sticky ball forms, 5
to 10 seconds. Shape dough into 5 -inch round, about ¾ inch thick. Cut dough into 4 wedges.
Place wedges on prepared sheet. Bake until scone tops are light golden brown, 18 to 22 minutes, rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes before serving.