Preheat oven to 400℉.

In a mixing bowl combine flour, sugar, baking soda, baking powder, and sea salt. Mix well.

Add grated butter, orange zest, currants or raisins, buttermilk, and 1 egg. Miz well.

Place on a well-floured surface.

Knead dough a few times.

Using a rolling pin, flatten the dough into a 10’ circle about ½” thick.

Using a round cookie cutter, begin cutting into the dough until you can’t cut anymore.

Knead the remaining dough once again, rolling it out into a circle shape, and continue to cut out until no more dough is left.

Place on a baking sheet.

Using a small whisk, combine 1 egg, and 1 tbsp of water and mix well.

Using a bating brush apply egg wash on all scones.

Sprinkle raw sugar on all scones.

Bake in the oven for 18 minutes or until golden brown.

Remove from oven and place on cooling rack until completely cooled.

Eat with butter and/or jam. Apricot jam is a great topping.