This Currant Scone recipe has become my go-to British-style scone for afternoon tea. Also, I use this recipe as a base for most of my scones. It is adapted from a British Scone recipe from the Washington Post. These scones are more like those found in the UK, which are not glazed or super sweet. I love serving these scones with clotted cream and jam. So, give it a whirl in your mess.