Preheat your oven to 375F.

In a mixing bowl, combine your flour, baking powder, salt, sugar, shortening, and cold butter.

With the paddle attachment, mix on medium speed until the butter pieces are approximately hazelnut size pieces.

Add the dried currants or raisins. Mix just enough to coat the dried currants or raisins in flour.

Whisk together your eggs and cold cream. Slowly add the cream mixture into the flour on low-medium speed just until hydrated. You will have some cream left over to wash the scones with before baking.

Turn the dough onto a floured work surface.

Roll the dough out to 1 inch thick with a rolling pin. Cut the scones out with a biscuit size cutter (I used a 3" diameter cookie cutter).

Gently knead the scraps back together and cut more scones from it. Discard the rest after the second round because the scraps would be too tough to reuse.

Place the scones onto a sheet tray with parchment or silpat and brush with the remaining cream and egg mixture.

If your dough seems soft and/or warm, place the tray of scones into the refrigerator before baking. 15-20 minutes in the refrigerator should help keep the scones in shape.

Bake the scones for 20 minutes depending on the size of your scone. You're looking for a nice golden color and the center should be firm to the touch.