Currant Scones with Creme Fraiche

Preheat an oven to 400 degrees F. Butter and flour a baking sheet. In a bowl, lightly whisk together the creme fraiche and confectioners' sugar until soft peaks form. Cover and refrigerate until needed. Sift together the flours, 3 tablespoons granulated sugar, cream of tartar, baking soda and salt into a bowl. Add the butter. Using a pastry blender or 2 forks, cut butter into the flour mixture to form large crumbs. Add the egg, cream and currants and stir together with a wooden spoon until a soft dough forms. Do not overmix, or the dough will toughen. Turn out the dough onto a floured work surface and knead briefly just until the dough holds together. Pat it out until it is 1/2 to 3/4 inch thick. Using a floured round biscuit cutter about 2 1/2 inches in diameter, cut out rounds and place them about 3/4 inch apart on the prepared baking sheet. Dust lightly with granulated sugar. Bake until golden brown, about 12 minutes. Remove from the oven and serve immediately with the whipped creme fraiche and jam or jelly.