Directions:

1. Combine the orange zest, currants, and orange juice in a small heatproof bowl and microwave on full power for 30 seconds. Remove from the microwave and set aside
   until cool.
2. Preheat the oven to 475°F. Generously butter the wells of the Emerilware Cast Iron Biscuit pan.
3. Combine the flour, baking powder, baking soda, 1 tablespoon of the sugar, and salt and sift into a mixing bowl.
4. Add the butter and, using a pastry cutter, two
   knives, or a fork, cut the butter in until mixture resembles coarse crumbs. Add the cooled currant mixture and stir to combine.
5. Add the heavy cream and stir until mixture
   just comes together.
6. Drop the dough by spoonfuls into the prepared biscuit pan, making sure that the dough is evenly distributed.
7. Brush the tops of the scones with a bit of
   the milk, then sprinkle each scone with 1/2 teaspoon of the remaining sugar.
8. Bake until the scones are puffed, golden brown, and cooked through when a toothpick inserted into the center comes out clean, 12 to 14 minutes. Remove from the oven and allow scones to cool in the pan on a cooling rack for 5 minutes before turning out of the pan.
9. Serve the scones warm or at room temperature.