Name: Savoy Scones
Prep time: 1 h
Total time: 1 h
Yield: Makes 12 to 15 scones
Ingredients: 110 grams (3¾ ounces) chilled butter, cut into small cubes; 100 grams (3½ ounces) dried currants; 325 grams (11½ ounces) bread flour; 45 grams (1½ ounces) sugar; 20 grams (1 tablespoon plus 2 teaspoons) baking powder; Pinch salt; Granulated sugar for sprinkling, optional; 1 large egg yolk, at room temperature; Flour for dusting; 100 to 145 milliliters (3½ to 5 ounces) heavy cream; 1 large egg, at room temperature; 80 milliliters (2¾ ounces) heavy cream, or Egg wash