Cream Scones with Currants

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1 3/4 cups unbleached all-purpose flour

2 1/2 teaspoons baking powder

3 tablespoons sugar

1/4 teaspoon fine salt

6 tablespoons unsalted butter, cut into 1/2-inch cubes and refrigerated

2 teaspoons finely grated orange zest

1/4 cup dried currants

1 large egg

4 to 5 tablespoons heavy cream or half-and-half