Makes 8

These scones can be prepared up to 1 week in advance (if stored in an airtight container). Alternatively, they can be frozen for up to 1 month and reheated in a 400 degree F oven for about 20 minutes. Nevertheless, they're best baked right before the tasting and served warm. Feel free to double the recipe, to make 16 scones. If you love saffron, use the full teaspoon; however, for a more subtle flavor, opt for a 1/2 teaspoon.

Adapted from Martha Stewart "Blueberry Scones" recipe.

• 2 cups all purpose flour
• 1/4 cup granulated sugar, plus another 1 Tablespoon plus 2 teaspoons forsprinkling tops
• 1 Tablespoon baking powder
• 3/4 teaspoon iodized or table salt
• 6 Tablespoons unsalted butter, cut into small pieces and chilled
• 1 cup currants
• 1 teaspoon freshly-grated orange zest (from about 1 large orange)
• 1/3 cup heavy cream, chilled, plus another 1 Tablespoon for brushing tops
• 2 large eggs, beaten
• 1 teaspoon saffron threads, well-crumbled
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 400 degrees F.
   In a large bowl, combine the flour,1/4 cup sugar, baking powder, and salt, and mix well. With your fingers, apastry cutter, or a knife, cut the butter into the flour mixture. Crumble until a coarse meal forms. Stir in the currants and orange zest. In a medium bowl, combine the cream, beaten eggs, well-crumbled saffron threads, and vanilla extract. Add to the dough and mix, again being careful not to overwork the dough.
   
2. Form the dough into a ball and knead a couple of times on a flour-lined surface. Pat into a 1-inch-high disk and cut into 8 wedges. Line a bakingsheet with parchment paper and top with the wedges. Pour the 1 tablespoon of cream into a small bowl. Using a pastry brush, apply to the tops of thescones. Sprinkle with the remaining sugar. Chill for about 10 minutes.
   
3. Place in the middle rack in the oven and bake until golden brown on top and a toothpick inserted into their centers comes out clean, about 20 minutes (start checking after 16 minutes, as the bottoms tend to brown).