Preheat oven to 350F. Lightly grease a scone pan. In the bowl of a food processor, combine flour, sugar, baking powder, and salt, and pulse to combine. Add butter and pulse until mixture resembles pea-size crumbs. Transfer to a lrge bowl, add currants and stir to mix. In a small bowl, whisk together egg, cream, and orange zest until blended and add flour to mixture. Using a fork, stir to form large, moist clumps of dough. Turn dough out onto lightly floured surface and press together with your hands until dough comes together. Roll out dough, flouring as needed, into a 10" round about 3/4" thick. Cut into 8 equal-size wedges and press each wedge into a well of the prepared pan. Bake until scones are golden, about 25 minutes. Invert pan onto a wire rack and lift off pan. Let scones cool 10 minutes before serving.