Dubbla ingefärsscones

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1. 1
   Heat the oven to 375°F. Line a baking sheet with parchment paper.
2. 2
   To make the scones, whisk together the flour, brown sugar, baking powder, ginger, and salt in a large bowl. Rub the butter into the flour mixture with your fingers until the butter is crumbly and pea-​sized. Add the currants and crystallized ginger and toss to combine. Whisk together the cream, vanilla, and egg in a 2-​cup glass measuring cup and pour over the dry ingredients. Gently stir with a flexible spatula until the loose bits of flour just disappear.
3. 3
   Divide the dough into 7 balls (about ½ cup each) with a portion scoop or a ½-cup dry measure, and evenly place them on the prepared baking sheet. The dough will be sticky.
4. 4
   To make the egg wash, whisk together the egg and salt in a small bowl and brush onto the scones. Sprinkle the scones with the turbinado sugar.
5. 5
   Bake for 22 to 27 minutes, rotating at the halfway point, until the scones are nicely browned and a wooden skewer inserted into the center of one comes out clean. Remove from the oven and let them cool on the pan for about 5 minutes before serving. Do ahead: The scones are best the day they are made but will keep in an airtight container on the counter for up to 3 days.