Preheat your oven to 450°F / 230°C.
In a large bowl or a food processor, whisk together the flour, salt, baking powder, and 2 tablespoons (30 ml / 1 fl oz) of the sugar. 2.
Add the cold butter bits to the dry .
Using a pastry blender, your fingertips, or by pulsing in the food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. 3.
In a separate small bowl, beat 2 of the eggs with the heavy cream.
Pour the wet mixture into the dry and mix with a fork until just combined. Gently fold in the currants.
Do not overmix. 4.
Turn the dough out onto a lightly floured surface. It will be slightly sticky.
Knead it gently about 10 times—no more. If it's too sticky to handle, add a tiny bit more flour. 5.
Pat the dough into a rectangle about 3/4-inch thick.
Using a 2-inch round biscuit cutter or the rim of a glass, cut out the scones.
Place them on an ungreased baking sheet. Gently gather and re-pat the scraps to cut more scones. 6.
In a small bowl, beat the remaining egg with 1 tablespoon (15 ml / 0.5 fl oz) of water to create an egg wash.
Brush the tops of each scone with the wash and sprinkle generously with the remaining sugar. 7.
Bake for 7 to 9 minutes, or until the scones are risen and a beautiful golden brown.
Serve warm and enjoy the same day for the best texture.
Don't overwork the dough. A light touch is key.
Mix and knead only until the dough just comes together. Overworking develops gluten, resulting in tough, dense scones instead of tender ones.
When cutting, press straight down. Avoid twisting the cutter. Twisting seals the edges of the scone, which can prevent it from rising to its full, glorious height.
