Orange Scones

Top these with strawberry preserves and double cream.

Preheat oven to 400 degrees f.

Combine flour , sugar , baking powder and salt in a large bowl.

Cut in butter until mixture resembles coarse meal.

Mix in currants and zest.

Beat 1 egg with 1 egg yolk in small bowl.

Whisk in cream.

Add to flour-butter mixture and stir until dough pulls away from sides of bowl.

Turn out on lightly-floured surface and knead gently until smooth.

Roll out to thickness of 1 inch.

Cut into 3 inch rounds with cookie cutter.

Transfer to baking sheet , spacing 1 inch apart.

Brush tops with egg white and sprinkle lightly with sugar.

Bake until puffy and light-brown , about 18 minutes.

all-purpose flour, sugar, baking powder, salt, butter, dried currant, orange zest, egg, cream