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Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Fold in the currants.
In a separate bowl, whisk together the egg, heavy cream, vanilla, and lemon juice.
Pour into the flour mixture and gently stir just until a shaggy dough forms.
Turn the dough onto a lightly floured surface and gently bring it together.
Pat into a 6- to 7-inch circle, about 1 inch thick.
Cut the circle into 8 triangles, just like slicing a pie.
Arrange the scones on the prepared baking sheet, leaving a little space between them.
Brush the tops lightly with heavy cream and sprinkle with sugar.
Bake for 15–18 minutes, or until they’ve puffed beautifully and the tops are golden brown.
Serve warm with butter, preserves—or simply as they are.