Ingredients
3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Freshly grated zest of 1 orange or tangerine
1/4 pound (1 stick) cold unsalted butter, cubed
1 large egg, lightly beaten
1 cup heavy cream
1 cup currants, or dried cranberries or small chunks of other dried fruit
Egg wash (2 large eggs beaten with 1 tablespoon water)
2 tablespoons brown sugar, for sprinkling (optional)
Preparation
Heat oven to 325 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
3.Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
