Definitely Orange-Currant scones. I used to work at a store right next to a bakery that made these, and they are incredible.

I found this recipe at Betty Crocker that seems to be very similar to the ones made by LA's Buttercake Bakery. HIGHLY recommended, and perfect as a sweet breakfasty treat with some dark coffee.

http://farm2.static.flickr.com/1194/1232092272_02fee8f9c6.jpg

1/2 cup currants
1 3/4 cups Gold Medal® all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
1 tablespoon grated orange peel
1 egg, beaten
4 to 6 tablespoons half-and-half
1 egg white, beaten

1. Heat oven to 400ºF. Soak currants in enough warm water to cover 10 minutes to soften; drain.

2. Mix flour, sugar, baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl.

3. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough in half. Roll or pat each half into 6-inch circle, about 1/2-inch thick. Place on ungreased cookie sheet; brush with egg white.

4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut each circle into 10 wedges.
Source(s):
http://www.bettycrocker.com/Recipes/recipe.aspx?recipeId=35864
http://www.buttercakebakery.com/

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