Can be prepared in 45 minutes or less.

Ingredients

　　1/4 cup heavy cream plus additional for brushing the scones

　　1 large egg yolk

　　1/2 teaspoon vanilla

　　1 cup all-purpose flour

　　3 tablespoons sugar plus additional for sprinkling the scones

　　1/4 teaspoon salt

　　1 1/2 teaspoons double-acting baking powder

　　1/4 teaspoon baking soda

　　1/2 teaspoon cinnamon

　　3 tablespoons cold unsalted butter, cut into bits

　　1/3 cup pecans, chopped

　　1/4 cup dried currants

　　In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.