Directions

1. 1. Stir together flour, the 1/4 cup sugar, baking powder, the 1 teaspoon orange pee), baking soda, and 1/4 teaspoon salt.
2. 2. Using a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.
3. 3. In another bowl, combine egg, the 1/2 cup buttermilk, and currants. Add egg mixture all at once to dry mixture. Using a fork, stir just till moistened.
4. 4. Turn dough out onto a lightly floured surface. Quickly knead dough for 10 to 12 strokes or till dough is nearly smooth. Pat dough into, a 7-inch circle, Cut into 12 wedges.
5. 5. Place wedges 1 inch apart on an un greased baking sheet.
6. 6. Combine 2 teaspoons sugar and 1/4 teaspoon orange peel. Brush wedges with 1 tablespoon buttermilk and sprinkle with sugar mixture.
7. 7. Bake in a 400° oven about 12 minutes or till golden.
8. 8. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm. Makes 12 scones.