My All-time Favorite Scone Recipe

These scones are light and lovely--melt in your mouth yummy.  I added currants and orange zest to these. Recipe compliments of Carol Cotner Thompson of the New School of Cooking.
1.  Combine:
                1 ½ cup flour  
                1/3  cup sugar 
                 ½  tsp salt 
                 3 tsp baking powder 
                 Add zest of 2 oranges (or lemon)    
2.  Cut 3 ounces (6 T) chilled butter into dry ingredients: Carefully use your fingers to combine butter and dry ingredients to form wet sand—do not cream together.
3.   Add 1/3 cup chopped walnuts or dried fruit or currants  
4.    Lightly beat together ½ cup cream and 1 egg yolk and gently add to above mixture.  Use fork and then hands to work dough gently—do not over mix!—and form into a ball.
5.    Press down to 1 inch thick, no less.  Cut into desired shapes. (circles, triangles, squares).
6.    Wash with cream and sprinkle with sugar.   
7.   Place on parchment lined tray, sprayed lightly with cooking spray.
8.   Bake 350° for about 20 minutes, until golden brown.