Ingredients

2 cups all purpose flour
¼ cup granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
2 teaspoons grated lemon zest
6 Tablespoons cold unsalted butter, cut into ½-inch pieces
½ cup dried currants
¾ cup heavy (double) cream

For Topping:
1 Tablespoon granulated Demerara, or tubinado sugar
1 teaspoon ground cinnamon
2 teaspoons whole milk or heavy cream

Instructions

Position a rack in middle of the oven and preheat to 425 degrees. Line a hal-sheet pan or rimless baking sheet with parchment paper.

By Hand: In a bowl stir together the flour, granulated sugar, baking powder, salt and lemon zest. Using a pastry blender or 2 knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas. Stir in the currants. Pour the cream over dry ingredients and mix with a fork or rubber spatula just until the ingredients are moistened.

By Mixer: Combine flour, granulated sugar, baking powder, salt and lemon zest and beat on low speed for a few seconds to mix. Add butter and mix on medium-low speed just until the mixture forms large, coarse crumbs the size of small peas. Scatter the currants over the dough. Pour in the cream and mix for a few seconds just until moistened.

By Food Processor: Combine the flour, granulated sugar, baking powder, salt and lemon zest and pulse 2 or 3 times to mix. Add butter and pulse 7 or 8 times just until the mixture forms large, coarse crumbs the size of peas. Scatter the currants over the dough. Pour in the cram and pulse just until moistened.

Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about ½ inches thick and 6-1/2 inches in diameter. Cut into 6 wedges or use a 3-inch biscuit cutter to cut rounds. Place the wedges 1 inch apart on the prepared pan.

Make topping: In a small bowl stir together the sugar and cinnamon. Brush baked wedges with milk or cream and sprinkle with cinnamon/sugar mixture.

Bake until golden brown 13-17 minutes. Transfer to a wire rack to cool slightly. Serve warm. Store in airtight container at room temperature for up to 2 days.

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