Instructions: Mix flour, sugar, baking powder, baking soda and salt. Use pastry blender to cut butter into flour until mixture is crumbly. Stir in currants and zest. Add cream and juice. Stir with fork until flour is moistened; do not overmix.

Knead dough 5 to 6 times until smooth on lightly floured surface. Pat dough until uniformly 1/2-inch thick. Cut out scones with floured 1 3/4-inch cutter. Use dough scraps by gently pressing together.

Scones can be wrapped and refrigerated or frozen; place scones in layers, separated by wax paper, in airtight container. When ready to bake, use scones directly from refrigerator or freezer.

Place on baking sheet (not black steel), spacing 1 inch apart. Whisk together egg and salt. Lightly brush onto scones (some glaze will be unused). Bake at 425 degrees until bottoms are browned and interior is not wet and doughy (separate 1 scone to check), about 8 to 10 minutes.

This recipe yields 16 to 18 scones.

Comments: These scones can be made ahead, completely baked and frozen, or frozen unbaked.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.