Multigrain Sour Cream Scones

Name: Multigrain Sour Cream Scones
Ingredients: 1 cup all-purpose flour (125 grams); ½ cup barley flour or 2/3 cup whole spelt flour (74 grams); 1/3 cup whole wheat pastry flour (40 grams) (regular whole wheat flour works, too); ¼ cup toasted wheat germ (20 grams); 1 teaspoon kosher salt; 1 tablespoon baking powder (aluminum free); ¼ teaspoon baking soda; 3 tablespoons sugar + 1 tablespoon for sprinkling on top (36 grams + 12 grams); 1 teaspoon ground cinnamon + ½ teaspoon for sprinkling on top; A large pinch of freshly grated nutmeg; 2 tablespoons (20 grams) dried currants or dried sour cherries; 3 tablespoons (1.5 ounces / 42 grams) melted butter, plus another tablespoon (.5 ounce / 14 grams) for brushing the scones; 1 teaspoon vanilla extract; ¾ cup sour cream (170 grams / 6 ounces); ¼ cup + 1 tablespoon heavy cream (71 grams)