In a medium mixing bowl combine flour, the 2 tablespoons sugar, the baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
In a medium mixing bowl combine eggs, whipping cream and currants or raisins. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch square. Cut into 16 squares.
Place scones 1 inch apart on an ungreased baking sheet. Brush scones with milk and sprinkle with additional sugar. Bake in a 400 degree oven for 12 to 14 minutes or until golden. Remove scones from baking sheet; serve warm.
2000, 2002, 2005
4 Points Each; 67 for Entire Recipe