Cream Scones

2 C. flour
1/3 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 C. currants (opt.)
1 C. heavy cream

Preheat oven to 425 degrees. Stir together first 5 ingred. Gradually stirn in cream. Gather dough together and knead lightly on a floured board; this will start off seeming impossible, but don't give up. Pat out to 1/2" thick. Cut w/ a 2" heart-shaped cookie cutter dipped in flour. Arrange on ungreased cookie sheet. Bake 10-12 minutes until golden brown. You can glaze them with a creamy mixture of 1/2 C. powdered sugar, 1 tsp. orange zest and about 1 Tbsp. fresh o.j. or serve hot with Orange Butter:

With a wooden spoon beat together 1 stick of unsalted butter(softened), 2 Tbsp. frozen o.j. concentrate, zest of 1/2 orange, 1/4 C. + 1 Tbsp. powdered sugar. Spoon into ramekin and smooth top.