Step 1

Combine the flour, sugar and baking powder in the bowl of a stand mixer or handheld electric mixer. Beat on low speed just to blend. Add the chilled butter; beat on low speed for 4 or 5 minutes, until the mixture starts to look crumbly with some large chunks. Stop to scrape down the bowl.

Step 2

Add the currants, if using; beat on low speed until evenly distributed.

Step 3

Pour in the milk and heavy cream; beat on low speed for several seconds, just until the liquids are incorporated, to form a soft dough.

Step 4

Lightly flour a work surface. Transfer the dough there and pat it to an even thickness of about 1 inch. Cover loosely with a clean kitchen towel; let it rest for 30 minutes.

Step 5

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone liner.

Step 6

Flour the edges of your biscuit cutter, then use it to cut out 17 to 20 scones (straight down, without twisting), arranging them at least 1 inch apart on the baking sheet as you work and re-flouring the cutter each time. Try to reroll the scraps no more than once as the subsequent portions of dough may not rise as much in the oven.

Step 7

Brush the tops of the scones with milk. Bake (middle rack) for about 16 minutes, turning the sheet from front to back halfway through, until lightly golden.

Step 8

Transfer them to a wire rack to cool for a few minutes before serving, or cool completely before storing.