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Orange Scones with Whipped Cream & Marmalade

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar, divided use
1/2 teaspoon salt
1/4 cup butter
1/2 cup milk
2 tablespoons fresh orange juice
2 large eggs
1/4 cup currants
1 tablespoon finely grated orange peel
Whipped cream
1/2 cup orange or lime marmalade

1. Preheat oven to 425°F. Lightly grease a baking sheet.
2. Combine flour, baking powder, 1 tablespoon sugar and salt in a large bowl. With a pastry cutter or two knives, cut in butter until mixture resembles coarse cornmeal. In a small bowl. whisk milk, orange juice and one of the eggs until thoroughly combined. Make a well in the center of the dry mixture. Slowly pour wet ingredients into center of well, stirring gently with a fork until a dough forms. Mix in currants and orange peel.
3. Turn dough onto a lightly floured board. Knead lightly until just smooth (do not over-knead). Divide dough into 2 balls. Roll one out into a 3/4-inch thick circle. Cut into 6 wedges. Place on prepared baking sheet, so that they're just touching. Repeat with remaining dough.
4. Beat remaining egg. Brush scones with egg. Sprinkle with remaining sugar.
5. Bake for 15 minutes or until browned on top.
6. Serve with a dollop of whipped cream and marmalade.

Makes 12 scones.