• Preheat oven to 425℉. Gather the ingredients so that you have everything close at hand on the counter or table.

Make the Scones

• In a medium bowl, mix together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, and 3/4 teaspoons salt.
• Cut 4 tablespoons butter into little pieces and add them to the flour mixture, rubbing the butter together with your fingers or cutting with a pastry fork to break up the butter until the mixture resembles fine breadcrumbs.
• Add 1 cup half and half cream and 2 tablespoons dried black currants and mix in, using just enough liquid to make your dough come together. The dough may be sticky.
• Spoon the dough onto a floured surface and knead 2-3 times to coat with flour. Press the dough into a round that is about 1-inch thick. Using a floured biscuit cutter, cut the dough into 2 1/2" or 2 3/4" circles. Press the cutter straight down and up, without twisting, to ensure a nice rise in your scones.
• At this point you may freeze the scones for later use, or bake.

Bake the Scones

• To bake the scones, place the rounds of dough onto a baking sheet lined with parchment paper or a silicone baking mat. Brush each with 3 tablespoons heavy whipping cream for a glaze.
• Bake in preheated oven for 12-14 minutes until golden brown. Remove from oven and place the scones in a lined bread basket and cover with a tea towel to keep warm until ready to serve. Makes 9-10 regular scones or 8-9 large scones.

Prepare the Clotted Cream

• Pour 2 cups heavy whipping cream into a 12" x 12" casserole dish and bake in a preheated 175℉ oven for 12 hours. Carefully remove the dish from the oven and allow to cool. Cover with plastic wrap and refrigerate for 8 hours.
• Drain the milk cream from the dish and then spoon off what is left--the clotted cream, which has a thick skin on top and a creamy underside--into a dish. You may use the leftover milk cream for baking or in your coffee.
• If desired, you may gently stir the clotted cream to create a smoother texture. Store the cream in the refrigerator for up to 5 days, or freeze for up to a month. Serve on scones at room temperature.