1/2 c. heavy cream + additional for brushing the scones
1 lg. egg
1 tsp. vanilla
3 tbsp. sugar + additional for sprinkling the scones
2 1/4 c. cake flour (not self-rising)
1/2 tsp. salt
1 tbsp. double-acting baking powder
1/2 tsp. baking soda
3/4 stick (6 tbsp.) cold unsalted butter, cut into bits
1/2 c. dried currants

In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well. In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal. Stir in the currants and the cream mixture with a fork until the mixture just forms a sticky but manageable dough.

Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 1/2 inch thick round, and with a 1 1/2 inch fluted cutter cut it into rounds. Gather the scraps, re-pat the dough, and cut out more rounds. On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until they are golden. Bakes about 16 miniature scones.