Preheat oven to 425 degrees. 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 the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the butter into little pieces and add them to the flour mixture, rubbing the butter together with your fingers to break up the butter until the mixture resembles fine breadcrumbs.
Add the whole milk and dried black currants and mix in, using just enough milk 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-inch 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 the beaten egg and milk mixture 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 10-12 scones
Prepare the Clotted Cream
Pour the heavy whipping cream into a 12" x 12" casserole dish and bake in a preheated 175 degree 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 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 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.
Notes
*Unless otherwise indicated all butter used on this recipe site is salted.**You may freeze the rounds of dough after they are cut, for use later. Place scones on a baking sheet lined with waxed paper and freeze for 30 minutes or more. Once frozen, place them in a freezer bag until ready to use. When ready to bake, place frozen scones on a prepared baking sheet and glaze as directed. You may need to increase the baking time by an additional 1-2 minutes.