1 3/4 c. flour
3 tbsp. sugar
2 1/2 tsp. baking powder
2 tsp. grated orange peel
1/3 c. butter
1/2 c. currants
1 egg, slightly beaten
4-6 tbsp. half & half
1 egg, slightly beaten

ORANGE BUTTER:

1/2 c. butter, softened
2 tbsp. orange marmalade

Heat oven to 400 degrees. In a medium bowl, add first four ingredients, cut the butter into flour mixture until it resembles fine crumbs. Stir in currants, one egg and just enough half and half so that the dough leaves sides of the bowl. Turn dough onto lightly floured surface; knead lightly 10 times. Roll into a 9" circle, cut into 12 wedges. Place on a cookie sheet. Brush with a beaten egg. Bake for 10 to 12 minutes or until golden brown. Immediately remove from oven and cookie sheet.

In a small bowl, stir together the orange-butter ingredients. You may make the orange-butter while the scones are baking. Serve orange-butter with scones.