Mix in currants. Turn dough out onto floured work surface. Press to thickness of 1 inch. Gather scraps and press together to thickness of 1 inch. Cut out additional rounds.
Transfer founds to prepared cookie sheet, spacing evenly.
Brush with glaze. Bake until golden brown, about 15 minutes. Transfer scones to rack to cool slightly. Serve warm with butter and jam. This is a recipe for the scones served at the Caledonian Hotel in Edinburgh, Scotland.