Directions

1Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. Using a pastry blender or knife, cut in butter into flour mixture to form coarse crumbs. Fold in the currants.

2Make a well in the center of flour mixture. Pour in 2 cups of cream. Using your hands, fold dry ingredients over the cream. Lightly combine until it just comes together. If it is still too dry add cream, 1 tablespoon at a time.

3Turn out dough on a lightly floured work surface. Do not over knead the dough. Gently pat dough into 7 x 11 inch rectangle, 1 inch thick. Using a sharp knife cut the rectangle into 16 triangles. Transfer triangles to baking sheets lined with parchment paper. Cover with plastic wrap and freeze over night or at least two hours.

4Preheat oven to 375 degrees. Lightly beat egg yolk with remaining 1/4 cup cream in a small bowl. Brush over top of scones and sprinkle with sanding sugar. (Do this in batches of 4-6 scones so the egg wash is not frozen when sugar is sprinkled on).

5Bake until golden brown, 30 - 35 minutes. Serve warm or at room temperature. Scones are best eaten the day they are baked.

6For my version of Devonshire cream, I whip about 1 cup heavy cream until very firm. Add 4 oz cream cheese and 1/4 cup of powdered sugar. I whip until it's almost like a very sweet creamy butter.