4 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1 c. butter
1 to 1 1/4 c. heavy cream
1 c. dried currants
3 tbsp. brandy or sherry

In a small bowl soak currants with brandy. Sift dry ingredients together. Cut in butter with a pastry cutter. Stir in cream and mix until dough holds together. Add well drained currents. Wrap in plastic wrap and chill well. On lightly floured board, roll out dough 1/2 inch thick for tiny scones, 3/4 inch thick for larger rounds. Cut with cookie and/or biscuit cutters. Place close together on a lightly buttered baking sheet. Brush tops with cream and bake at 375 degrees for 13 to 15 minutes.