Scones: Preheat your oven to 400 degrees F (200 degrees C) and place
the oven rack in the center of the oven. Line a baking sheet with parchment
In a large
bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and orange
zest. Stir in the currants.
Add 3/4 cup (180 ml/grams) of
the cream, the beaten egg, and the vanilla extract (if using).
just until the dough comes together and the flour is completely moistened. Add more cream if needed.
Transfer to a lightly floured surface and
dough gently four or five times and then pat, or roll, the dough into a 7 inch (18 cm) round. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles).
Place the scones on the baking sheet. Brush the tops of the scones with a
for about 15 to 20 minutes or until golden brown and a toothpick inserted in the
middle of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
2 cups (260 grams) all purpose
1/3 cup (50 grams) fine
1/3 cup (65 grams) granulated white
teaspoons (9 grams)
(2 grams) salt
(5 grams) freshly grated
1 cup (100 grams) currants
3/4 - 1 cup (180
- 240 ml/grams) half & half
cream or whipping cream
1 large egg
(50 grams), lightly beaten
(4 grams) pure vanilla