Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk the flour, sugar, brown sugar, baking powder, and spices together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Stir in the dried currants.

In another bowl, whisk together the whipping cream, egg, vanilla, and orange zest. Add to the flour/butter mixture and gently fold with a spatula just until the dough starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.

Roll the dough out on a lightly floured countertop to approximately ¾-inch thickness. Cut out the scones using a medium-sized cookie cutter (around 2 or 2.5 inches in diameter). Place the scones on the prepared baking sheet, leaving 1 inch of space between each scone. Bake in the preheated oven for 12-15 minutes or until lightly golden. Let cool on the baking sheet for at least 10-15 minutes before topping with the icing, instructions below.

Whisk together the melted butter, powdered sugar, and milk to combine. Fill a sandwich bag or piping bag with the icing and snip off a small hole in the corner and pipe onto the mostly cooled scones in a cross. These scones are best served while still warm. Enjoy!