1. Soak currants in orange juice overnight or at least 60 minutes.

2.Grate butter with box grater, place butter on wax paper and freeze 15 minutes.

3.In bowl of food processor fitted with steel blade, add flour, sugar, baking powder, salt and frozen butter. Pulse until butter is texture of cornmeal. Transfer to medium mixing bowl. Make a well in center of flour mixture, add orange juice with currants, toss with a fork.

4. Make another well in flour mixture add, egg, whipping cream with a fork until well blended.

5. Turn out dough onto floured surface, knead dough about 10 times until dough is smooth. Pat dough into a 1/2″ thickness, dip 2″ cookie cutter in flour and cut out scones. Use a punch and lift method instead of twisting the cutter when cutting out scones.

6.Place on a parchment lined baking sheet. Brushed scones with egg wash, place in refrigerator to chill while oven gets to 375 degrees. At least 15 minutes or more.

7. Bake in a preheated oven at 375 degrees for 12-15 minutes or until lightly browned.  Remove from oven and cool before serving.

Serve with Devonshire Cream- jams or jellies

In medium mixing bowl, whip chilled heavy cream, sour cream and confectioner’s sugar on high speed until smooth and creamy. Add vanilla extract if desired.  Store chilled in refrigerator until ready to serve.

Yield: 2 cups