Cream Scones

Adjust oven rack to middle position and heat oven to 425°F. Place flour, baking powder, sugar, and salt in a large bowl or food processor fitted with a steel blade. Whisk together or pulse six times.

If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal with a few slightly larger butter lumps. Stir in currants. If using a food processor, distribute butter evenly over dry ingredients, cover, and pulse 12 times (1 second each). Add currants and pulse once more. Transfer dough to a large bowl.

Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Transfer dough and all dry, floury bits to the countertop and knead by hand just until it comes together into a rough, slightly sticky ball, 5–10 seconds. Pat into an 8-inch round and cut into 8 wedges. Place wedges on an ungreased baking sheet. (The sheet can be wrapped in plastic and refrigerated up to 2 hours before baking.)

Bake until scone tops are light brown, 12–15 minutes. Cool on a wire rack for at least 10 minutes before serving — this firms them up and improves the texture. Serve warm or at room temperature with jam.