Preheat the oven to 425F. Have ready an ungreased sheet pan.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Using a large spoon, stir in the currants and cream just until combined. Using your hands, gently gather the dough together, kneading it against the side of the bowl until it holds together in a rough ball.

Lightly flour a work surface and turn the dough out onto it. roll out the dough about 3/4 inch thick. Using a 3-inch round cutter, cut out rounds from the dough, pressing straight down and lifting straight up and spacing them as closely together as possible. Place the dough rounds at least 2 inches apart on the sheet pan. Gather up the dough scraps and knead briefly on the floured work surface, roll out the dough again, cut more rounds, and add them o the pan.

Using a pastry brush, lightly brush the tops of the scones with the egg white mixture, then sprinkle evenly with the sugar.

Bake the scones until golden, 10-12 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.