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1
Position the oven racks so that they are evenly spaced.
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2
Preheat the oven to convection bake at 350F.
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3
Cover a rimless cookie sheet with parchment paper.
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4
In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, baking powder, and salt and pulse to combine.
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5
Add the butter and pulse on/off until the mixture resembles pea-sized crumbs.
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6
Transfer the dough to a large bowl, add the currants, and stir to mix.
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7
In a small bowl, whisk together the egg, cream, and orange zest until blended and add to the flour mixture.
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8
Stir with a fork until the dough makes moist clumps.
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9
Turn out onto a lightly floured surface and press together with your hands until the dough comes together.
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10
Place the dough on the cookie sheet and pat into an 8-inch round about 3/4 inch thick.
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11
Score into 8 equal-sized wedges using the straight edge of a knife, cutting all the way through the dough, but leaving the wedges in place.
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12
Bake on the center rack until golden, 15 to 20 minutes.
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13
Substitute 1/2 cup golden raisins for the currants and 1 tablespoon freshly grated lemon zest for the orange zest.
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14
Substitute 1/2 cup dried cranberries for the currants and 1 tablespoon freshly grated tangerine zest for the orange zest.
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15
Increase the sugar to 1/2 cup.
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16
Add 1 teaspoon ground cardamom to the flour mixture.
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17
Replace the currants with 1 cup chopped almonds.
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18
Shape and bake as directed.
