Simple Cream Scones

This is my first time baking scones.I always wonder what is the different between scones and biscuit ( American called biscuit). Honestly I'm not a fan of scones or biscuit coz I tried some before which it's has dry and flaky texture.When I was blog hopping at dailydelicious ,I saw she make her simple-cream-scones which I love to try out.I always admire her skill and presentation of her baking not to said it's recipe suit to my taste. This scones is really a thumb up for us!! it's really simple to whip up the dough in minutes .This creamy scones is really moist ,creamy and deliciously good!! Highly recommended!!

Adapted Simple Cream Scones from dailydelicious :Hop over to see the step by step!
Ingredients:

2 cups (10 ounces)all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons unsalted butter, cut into ¼-inch pieces and chilled
½ cup (2½ ounces) currants (optional)
1 cup heavy cream
Yield 8 pieces
Method:
1: Adjust an oven rack to the middle position and heat the oven to 450° F (230°C). Line a baking sheet with parchment paper.
2. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 3 pulses. Scatter the butter evenly over the top and continue to pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 more pulses. Transfer the mixture to a large bowl and stir in the currants (if using). Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.(I didn't use food processor as well,just use the old fashion way,cut and knead with hands)
3. Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 to 10 seconds. Following the photos, press the dough into a 9-inch cake pan. Un-mold the dough and cut into 8 wedges.
4. Place the wedges on the prepared baking sheet. Bake until the scone tops are lightly golden brown, 12 to 15 minutes, rotating the pan halfway through baking. Transfer to a wire rack, and let cool for at least 10 minutes. Serve warm or at room temperature.