1/2 – 3/4 cup heavy cream

2 egg yolks

1 tsp vanilla

1 cup white flour

1 cup whole wheat flour

5 tbsp date sugar

1/2 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

6 tbsp cold unsalted butter, cut into pieces

2/3 cup pecans, chopped

1/2 cup dried currants

Preheat oven to 400 degrees.

Mix the cream, egg yolks and vanilla together in a bowl.

Mix the dry ingredients together in a separate bowl. Drop in the butter pieces and cut into the dry ingredients using a pastry cutter or two forks and your fingertips until the mixture resembles coarse breadcrumbs. Add in the wet ingredients and blend together to make a slightly sticky dough. Add more cream if necessary. Add in the chopped pecans and currants.

Pad out the dough with your hands on a lightly floured surface. Cut into rounds using a cookie cutter or a glass. Gather up excess dough and pat it out again and cut until all the dough is used up.  Put scones on  a baking sheet and bake in the oven about 15 minutes until cooked through and the bottom is golden brown. Remove to a cooling rack. Serve warm with whipped cream and jam.