Curran Drop Scones

2 cups all-purpose flour
¼ cup granulated sugar
1 ½ tsp baking powder
¼ cup cold butter
1 cup Half & Half
1 large egg
1 tsp orange zest
¾ cup dried currants
In a large bowl, whisk together flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in centre.
In a second bowl, whisk together Half & Half, egg and orange zest. Pour into well in flour mixture. Bring together with a fork until mixture is just combined, then gently incorporate currants. Because these are drop scones, not rolled out, the mixture should be sticky.
Drop by spoonfuls onto Silpat-lined baking sheets. Bake at 325F for about 25 minutes, until lightly golden. Dust with icing sugar (optional).