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1
Into a stand mixer fitted with a paddle attachment, combine the flours, sugar, baking powder and salt.
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2
Over low speed, add the butter cubes and mix just until the mixture resembles a coarse meal, about 3 minutes.
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3
Add the currants and orange zest, and mix just to combine.
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4
In a medium bowl, whisk together the egg, half-and-half and orange juice.
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5
With the mixer running, slowly add the liquid ingredients until incorporated, careful not to over mix.
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6
Remove the dough from the bowl and place on a lightly floured surface.
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7
Press the mixture together to form a cohesive mass.
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8
Roll or press to a thickness of 1 inch and cut into desired shapes (scraps may be re-rolled one time and cut again).
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9
Place the scones on a parchment-lined baking sheet about 1 1/2 inches apart, and cover and chill overnight (or freeze for 1 hour).
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10
Shortly before baking, heat the oven to 375 degrees.
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11
Brush the scones with the heavy cream and sprinkle over the turbinado sugar.
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12
Bake the scones until risen, the bottoms are browned and the tops are golden-brown in spots, 25 to 35 minutes, depending on the oven.
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13
Rotate the scones halfway through baking to ensure even coloring.
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14
Remove the scones and cool on a wire rack.
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15
Once cool, make the orange frosting.
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16
In the bowl of a stand mixer or in a large bowl, combine the powdered sugar and butter.
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17
Mix using the paddle attachment (or a hand mixer) until the butter is softened and incorporated.
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18
With the mixer running, slowly add the orange juice.
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19
Add the milk, 1 tablespoon at a time, until the frosting is just pourable.
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20
Brush or drizzle the frosting over the scones.
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21
Serve immediately.
