Sweetheart Scones

Preheat an oven to 350 degrees F. Set aside a nonstick or parchment-lined baking sheet.

In a bowl, whisk together the flour, sugar, baking powder, and salt until well blended. Using the large holes of a grater, grate the frozen butter into the flour mixture. With a pastry cutter, two knives, or your fingertips, work the pieces into the flour for 30 seconds to 1 minute, until the mixture resembles coarse crumbs. The bits of butter should still be cool to the touch. Toss in the zest and the currants. Combine the egg and half-and-half, and stir into the flour mixture until the dough holds together. Do not overmix.

Dust your hands with flour and loosely gather the dough into a ball. Turn it out onto a lightly floured surface. Knead gently two or three times. Lightly pat or roll the dough 1/2 to 3/4 inch thick. Dip a 2 1/2-inch heart or muffin cutter into flour, and cut out the scones. Place on the baking sheet and bake until golden, 12 to 15 minutes. Serve warm.

VARIATION:

• Chocolate-Filled Scones

Follow the Sweetheart Scones Recipe, omitting the currants and zest and continuing as directed, rolling the dough 1 inch thick. Cut out six scones with a 2 1/2-inch round biscuit cutter. Bake until golden, about 20 minutes. Immediately make a horizontal slit into each scone, leaving a hinge of crust to hold the two halves together. Insert a portion of bittersweet chocolate bar (I like Perugina, Scharffen Berger, or Lindt) that is slightly larger than the opening, allowing a slip of chocolate to show. Wait 1 minute for the chocolate to slightly warm before serving with a napkin. (The chocolate will retain its shape, until the first bite.)