Zucchini Currant Scones

Ingredients

• 2 1/2 cups all-purpose unbleached flour
• 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• zest from half a lemon, grated with a microplane grater
• 6 tablespoons chilled unsalted butter, cut into small cubes
• 3/4 cup grated zucchini, frozen in a single layer (I use the food processor with the grating disk - less wet than hand grater)
• 1/4 cup dried currants
• 1 cup heavy cream, plus more for brushing on tops of scones
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• cinnamon or lemon drizzle for the tops, if desired

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