Orange Currant Scones

For the scones:
Preheat oven to 425 degrees F. Whisk together the flour, wheat germ, sugar, baking powder, and salt in a large bowl. Stir in the orange zest and the currants. Add cream, and stir just until combined.

Place dough onto a lightly floured surface. Gently work the dough to form a round ball. With the palms of your hand form dough into a flat 8-inch circle, about a 1/2 inch thick. Cut into 8 wedges.

Place scone wedges on a non-stick baking sheet or a sheet lined with parchment paper. Brush the tops and sides with the melted butter. Bake until lightly golden brown, about 14-18 minutes depending on your oven. Transfer to a wire rack and let cool slightly. Serve with butter or glaze.

For the glaze:
In a small bowl combine melted butter, reserved orange juice and powdered sugar. Stir. Drizzle over warm scones.

Serve with hot coffee or tea!