Preheat the oven to 400℉. Line 2 large baking sheets with parchment paper.

Whisk together the flour, baking powder, salt, and brown sugar. Add the cold butter and use a pastry cutter to cut the butter into the flour mixture until the pieces are about the size of peas. Stir in the currants.

Whisk the whipping cream, egg, and vanilla in a separate bowl. Add to the flour/butter mixture and stir until mostly combined. Turn the dough out onto a clean counter and knead a few times until a loose ball of dough is formed. Be careful not to over-knead.

Roll the dough out to about ¾-inch thickness. Cut the scones using a 2-inch cookie cutter or a glass about the same size. Place the scones on the prepared baking sheet, leaving space between each scone to rise.

Brush each scone with cream and sprinkle with granulated sugar before baking for 14-16 minutes or until golden brown. Serve warm with jam and lightly sweetened whipped cream or clotted cream. Enjoy!