I apologize for using a muffin mix in this recipe, but I was in a hurry to try out my new scone pan, and I saw the mix in my pantry. They were great! I guess it's no different than using a cake mix to make a cake.
The pan is called the Mini Scone Pan, by Nordic Ware. It bakes really well, and comes clean very easily - nothing sticks!
Preheat oven to 400° F. Grease 12 triangles in a scone pan, or 6 - 8 muffin cups.
Stir currents and orange zest into muffin mix. Add oil to milk. Make a well in the dry ingredients, then put all the wet ingredients in the well. Stir together with swift strokes until just mixed. Let batter sit 10 minutes.
Spoon batter evenly into scone pan or muffin cups. Bake for 15 minutes, or until tops test done. Let cool 2-3 minutes in pan, then remove to rack or serving plate (if someone doesn't eat them right from the pan first!).
Serve with butter and jelly, or split and top with sorghum or maple syrup.