2 cups all purpose flour 1/4 cup sugar, plus more for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup unsalted butter, chilled and cut into pieces 1/2 cup dried currants 1 teaspoon orange zest, grated 2 large eggs 3/4 cup heavy cream     Preheat oven to 400 Fahrenheit. Combine the flour, sugar, baking powder and salt in a food processor or mixing bowl and mix thoroughly. Cut in the butter until the mixture resembles coarse meal. Transfer to a mixing bowl. Add the currants and orange zest mix thoroughly. Separate 1 egg. Combine the egg yolk with the whole egg in a small bowl. Add the cream and whisk until mixed thoroughly. Pour the egg mixture into the flour mixture and stir with a wooden spoon until the dough pulls away from sides of bowl. Transfer the dough to a lightly floured work surface and knead it for a few minutes, or until it forms a somewhat smooth ball. Roll the dough to 1 inch thick. Cut out the scones using a 3-inch cookie cutter. Place the unbaked scones 1-inch apart on a heavy baking sheet. Lightly beat the remaining egg white and brush the tops of the scones. Sprinkle with sugar and bake 18-20 minutes or until light brown. Remove the scones from the oven and allow them to cool slightly before serving.