2 cups (280 grams) all purpose flour

1/3 cup (50 grams) fine cornmeal

1/3 cup (65 grams) granulated white sugar

1 tablespoon baking powder

1/4 teaspoon salt

2 teaspoons freshly grated orange zest

1 cup (100 grams) currants

1 cup (240 ml) half & half cream or whipping cream

1 large egg

1 teaspoon pure vanilla extract

Glaze:

Cream

Preheat oven to 425 degrees F (220 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and orange zest. Add the currants to the flour mixture and stir well. In a small measuring cup whisk together the cream, egg, and vanilla extract. Add this to the flour mixture and stir just until the dough comes together.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream.

Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 6 scones.