Preparation

1. Preheat oven to 350 degrees. You will need a large 10 X 15 baking sheet. While butter is in freezer, whisk together egg and buttermilk. Keep in refrigerator until needed.
2. Sift together flour, baking powder and salt.
3. Rub the sugar and zest together until well distributed. Set aside.
4. In a large food processor, add the flour mixture and sugar mixture. Pulse to combine. Add the very cold butter and process until small butter pebbles form( you will want to see bits of butter in your dough)
5. Pour the butter/flour mixture into a large bowl and make a well in the middle. Add the chilled buttermilk mixture and then gently knock the sides of the well inward so that it mixes with the liquid. Scrape and toss the flour until the liquid is distributed. Do not overmix; it will make for a tough dough. Add the currants at this point and stir together a few more times.
6. Pour the clumpy mixture onto your parchment paper and then roll and need slightly to incorporate all scraps. Form into a round mass. Slide the parchment onto the baking sheet.
7. Divide this dough into two equal parts and form each into a 2 inch high and 6 inch wide disk. Refrigerate for 20 minutes.
8. Cut each chilled round into 6 pieces(12 pieces total).
9. Mix the egg and milk for the egg wash. Brush the chilled scones with the wash then sprinkle with sugar.
10. Bake until the bottoms are nicely browned, about 25-30 minutes. The tops will be a little soft when the scones are done but they will crisp up as they cool. Transfer to a wire rack to cool.
11. Optional Honey Butter: Mash the honey together with the slightly softened butter until thoroughly combined--a fork works great. The honey butter can be kept in the refrigerator.