Orange-Currant Scones

• 2 cups all-purpose flour
• 1/4 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 stick (1/2 cup) chilled unsalted butter, cut into small pieces
• 1/2 cup currants
• 1 egg
• 1/2 cup heavy cream
• Zest of 1 orange

Preheat oven to 350 degrees. Lightly grease a scone pan. In the bowl of a food processor, combine flour, sugar, baking powder and salt and pulse to combine. Add butter and pulse until mixture resembles pea-size crumbs. Transfer to a large bowl, add currants, and stir to mix. In a small bowl, whisk together egg, cream, and orange zest until blended and add to flour mixture. Using a fork, stir to form large, moist clumps of dough. Turn dough out onto a lightly floured surface and press together with hands until dough comes together. Roll out dough, flouring as needed, into a 10 inch round about 3/4 inches thick. Cut into eight equal-size wedges and press each wedge into a well of the prepared pan. Bake until scones are golden, about 25 minutes. Invert pan onto a wire rack and lift off pan. Let scones cool 10 minutes before serving.

Yield: 8 scones.