Orange-Currant Scones

• 3 cups all purpose flour (13-½ ounces)
• Scant ½ cup sugar
• 4 teaspoons baking powder
• 1/8 teaspoon salt
• ½ pound cold butter (2 sticks)
• ½ cup dried currants
• 1 tablespoon freshly grated orange zest
• 1 large egg
• ½ cup whole milk

Preheat the oven to 350°. Line two baking sheets with parchment paper.

Combine the flour, sugar, baking powder, and salt in a large bowl and mix well. Cut in the butter until it is the size of small peas. Add the currants and orange zest and toss well.

Whisk together the egg and milk. Add to the dry ingredients and mix and fold until the dough masses and the flour is absorbed. Don’t worry if the dough is a little streaky.

Divide the dough in half and shape into 2 balls. Pat each one into a 6- to 7-inch circle on a lightly floured surface. Roll about 1 inch thick and cut like a pie into 6 wedges each.

Bake until golden brown and firm to the touch, about 25 to 30 minutes. These are best served warm from the oven.