Preheat oven to 425 degrees F (220 degrees C) and place
the oven rack in the center of the oven. Line a baking sheet with parchment
In a large
bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and orange
zest. Add the currants to the
flour mixture and stir well. In a small measuring cup whisk together the cream,
egg, and vanilla extract. Add this to the flour mixture and stir just until the
dough comes together.
Transfer to a lightly floured surface and
dough gently four or five times and then pat, or roll, the dough into a circle
that is about 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles).
Place the scones on the baking sheet. Brush the tops of the scones with a
for about 15 to 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and transfer to a wire rack to cool.