Preheat oven to 375F. Grease baking sheet; set aside. Combine flour,orange peel, baking powder,baking soda,and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Add currants. Combine sour cream, honey and egg in medium bowl until well blended. Stir into flour mixture until soft dough forms. Turn out dough onto lightly floured surface. Knead dough 10 times.
Shape dough into 8-inch square. Cut into 4 squares; cut each square diagonally in half, making 8 triangles. Place triangles 1 inch apart on prepared baking sheet.
Bake 15 to 20 minutes or until golden brown and wooden pick inserted in center comes out clean. Remove from baking sheet. Cool on wire rack 10 minutes. Serve warm or cool completely. Makes 8 scones.
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