In large bowl, stir together flour, sugar, baking powder, and salt. Cut butter into ½ inch cubes and distribute over the flour mixture. With a pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together cream, egg, and vanilla, add cream mixture to flour mixture and stir until combined. Stir in currants, if desired.

With lightly floured hands, pat dough into a ½ inch thickness on a lightly floured cutting board. Using floured 2 ½-inch-diameter round biscuit cutter or a glass, cut out rounds from dough and place on prepared baking sheet. Gather scraps and repeat until all dough is used. Lightly brush tops of scones with egg mixture, if desired. Bake for 13 to 15 minutes, or until lightly browned.

Remove baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer scones to rack to cool. Serve warm or cool completely and store in an airtight container.

Makes about 14 scones.