These little breakfast biscuits get their rich taste from the whipping cream and butter used to make the dough.
In a large mixing bowl, combine flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.
In a medium bowl, combine egg, 3/4 cup whipping cream and currants. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.
Pat or lightly roll to 1-inch thickness; cut with a floured 1-1/2- or 2-1/2-inch round cutter.
In a small bowl, combine egg yolk and 1 tablespoon whipping cream; brush over dough rounds. If you like, sprinkle some additional sugar over the scones.
Place scones about 1 inch apart on an ungreased or parchment-lined baking sheet. Don't flatten. Bake in a 400 degree F oven for 10 to 12 minutes for 1-1/2-inch scones or about 15 minutes for 2-1/2-inch scones or until golden. Transfer scones to a wire rack. Cool for 5 minutes. Serve warm. Makes 18, 1-1/2-inch or 8, 2-1/2-inch scones.