• Preheat oven to 400 F. Prepare baking sheet with parchment paper. Oil the surface.
• In a large bowl combine flour, baking powder, cane sugar.
• Shred the butter (this is the best option that I do with cold butter). Add it to the flour mix and knead until all ingredients combine well. The whole dough will be wet, but don't worry. Set aside.
• In a medium bowl whisk the egg, add sour cream, zucchini and vanilla extract. Whisk together.
• Pour wet mixture over dry and mix well with a spoon. Knead the dough a little until the mixture will combine. Add some flour if the dough is to wet and hard to knead.
• Add red currants and mix. Try not to crush red currants.
• Make a large circle-shaped cake and bake for about 20 - 25 minutes until center is cooked through.
• Remove from oven and cool off a little. Slice into 8 triangles.

Glaze

• Mix lemon juice with confectioners sugar. Glaze the scones.