Simple Cream Scones

1. Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Pulse flour, sugar, baking powder, and salt together in food processor to combine, about 3 pulses. Scatter butter evenly over top and continue to pulse until mixture resembles coarse meal with some slightly larger pieces of butter, about 12 more pulses. Transfer mixture to large bowl and stir in currants, if using. Stir in cream until dough begins to form, about 30 seconds.
3. Turn dough and any floury bits out onto floured counter and knead until rough, slightly sticky ball forms, 5 to 10 seconds. Pat dough into 9-inch round and cut into 8 wedges.
4. Place wedges on prepared baking sheet. Bake until tops of scones are lightly golden brown, 12 to 15 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.

SIMPLE GINGER CREAM SCONES
Substitute 1⁄2 cup coarsely chopped crystallized ginger for currants.

SIMPLE CRANBERRY-ORANGE CREAM SCONES
Add 1 teaspoon grated fresh orange zest with butter and substitute 3⁄4 cup dried cranberries for currants.