Cold butter is cut into maple-sweetened flour for a coarse crumb, then egg, heavy cream, citrus zest, and currants bring these scones together before a gentle 350-degree bake.
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Pre-heat oven to 350° F.
Sift and whisk together flour, powder, salt, and maple crystals.
Cut butter into dry mix to form coarse crumbs.
In another bowl, beat egg, heavy cream, zest and currants together.
Add wet to dry until just combined.
Fold out onto table and form semi-flattened log.
Cut log into triangles and on parchment for 10 minutes .
Serve warm.
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