Orange Currant Scones

2 c flour
1/4 c sugar
1 T baking powder
1/2 t salt
1/4 c butter
1/2 c currants
grated rind of 1 orange
1 egg, separated
3/4 c whipping cream


Combine flour, sugar, b. powder and salt. Add butter and cut it into the flour until it resembles coarse cornmeal. Mix in currants and peel. Beat yolk with egg and whisk in cream. Add to flour mixture and stir quickly. Turn out on lightly floured board and knead gently until smooth. Roll to 1 in. thick and cut into 3-inch rounds. Space 1 inch apart on sheet. Brush tops with egg white and sprinkle lightly with sugar. Bake at 400 until light brown, about 18 minutes.

from the kitchen of Chef L. Jordane