Quick Orange-Currant Scones for Tea

Heat the oven to 465 °F.
Sift the flour, baking powder, sugar, and salt three times to make the dough lighter.
1¼ cups all-purpose flour, 2 teaspoons baking powder, ⅛ teaspoon salt, 1 tablespoon sugar
Rub the frozen grated butter into the flour mixture until it resembles coarse breadcrumbs.
2 tablespoons butter
Stir the currants and chopped candied orange zest into the mixture.
1 tablespoon candied orange peel, 1 tablespoon currants
Add the cold milk and vanilla extract at once and gently mix with a wooden spoon until you have a sticky dough.
½ cup milk, 1 teaspoon vanilla extract
Place the dough on a lightly floured surface. Sprinkle some flour on top.
Fold the dough 4–5 times to create layers.
Press the dough into a rectangle, about 6 × 4 inches (15 × 10 cm) and 1 inch (2 cm) thick.
Use a 2-inch (5 cm) cookie cutter to cut out scones. Important: Do not twist the cutter—this will preserve the layers.
Place the scones carefully on a baking sheet without pressing them down.
Re-form the leftover dough into a square 1 inch (2 cm) thick and cut out more scones.
Brush the tops of the scones with milk and sprinkle with granulated sugar.
1 tablespoon milk, 1 tablespoon fine granulated sugar
Place the scones in the oven and bake for 10 minutes until golden brown.