Preheat your oven to 400F.
After scanning your currents for stems, plump them in a bowl in the orange juice.
Mix together your dry ingredients. Cut the butter into small pieces and cut it into the dry mixture using a pastry blender. Do this until the mixture resembles coarse meal. Add in your currant/orange juice. Add your orange zest to the buttermilk, give it a quick stir. Add to dry ingredients and mix until moistened. Do not over mix. If you find batter slightly dry add another tbsp of buttermilk.
Put your dough on a lightly floured counter and form into a round, 1 inch high. Cut like a pizza into approximately 8 wedges. Place on parchment lined baking sheet ensuring they are about 1 inch apart. Stack another cookie sheet underneath to keep bottoms of scones from browning too quickly.
Whisk together egg & milk and brush onto the tops of the scones. Sprinkle with toasted pecans. Bake until lightly browned on top, 15-20 minutes.
Serve warm with butter or jam. Makes 8 scones.