3 c. self-rising flour
1/4 c. sugar
1/4 c. firmly packed light brown sugar
1/2 c. dried currants
1/2 c. (1 stick) chilled unsalted butter, cut into pieces
1 c. (about) whipping cream

Preheat oven to 400 degrees. Butter 2 heavy, large cookie sheets. Sift flour into bowl. Mix in both sugars and currants. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir in enough cream to form soft, slightly sticky dough. Turn dough out onto lightly floured surface and knead until just combined. Gather dough into ball; flatten into disk. Roll out to thickness of 3/4 inch. Cut out rounds using 2 inch round cookie cutter. Gather scraps and reroll on floured surface. Cut out additional rounds.

Transfer rounds to prepared sheets, spacing evenly. (Can be prepared 4 hours ahead. Cover and refrigerate.) Bake scones until puffed and golden brown, about 12 minutes. Cool on rack. (Can be prepared 6 hours ahead. Store air- tight. Wrap in foil and reheat in 350 degree oven before serving.)