1 hour, 10 minutes. Serves 8
1 cup heavy cream, plus more for brushing on the scones
1 1/4 Tbsp. honey
3 cups plus 2 Tbsp. bread flour
1/4 cup sugar
1 tsp. salt
1/4 cup plus 3 Tbsp. cold butter
1 1/2 tsp. finely grated orange zest, from about 1 orange
1 cup currants or raisins
Coarse or sanding sugar, for sprinkling over the scones
Heat the oven to 375 degrees. Line a baking sheet with parchment.
Whisk together 1 cup cream, honey and egg.
In a separate bowl, whisk together the flour, sugar and salt. Cut the butter into the flour using a pastry cutter or fork until the butter is reduced to pea-sized pieces. Stir in the currants and orange zest, then stir in the liquid ingredients, mixing just until combined.
Form the dough into an 8-inch round, approximately 1-inch thick. Cut the round into 8 wedges.
Arrange the scones on the baking sheet, spacing each at least 1 1/2 inches apart. Brush the scones with cream, and sprinkle over the coarse sugar.
Chill the dough in the freezer for 10 minutes, then place in the oven. Bake the scones until puffed, lightly colored and set, about 30 minutes. Rotate the scones halfway through baking for even coloring.
NOTE: Adapted from Proof Bakery.