Recipe

In small bowl, beat cream and eggs; stir in currants. Set aside. In large bowl, whisk together flour, baking powder and salt. With pastry cutter or two knives, cut in butter until mixture is about the size of peas with some larger pieces. Stir in cream mixture just until dough forms.

On lightly floured work surface, pat or lightly roll out dough to about 1/2-inch/1 cm thickness. Using 2-inch/5 cm round cutter, cut out circles, repeating with scraps once and discarding any extra scraps. Place 1 inch/2.5 cm apart on parchment paper–lined baking sheet. Beat together yolk and milk; brush over tops of scones.

Bake in centre of 450F/230C oven until tops are light golden, 11 to 12 minutes.