ORANGE-CURRANT SCONES

Orange-Currant Scones image

Delicious warm or cool, these pretty scones are wonderful served with clotted cream, crème fraîche, flavored butters or cream cheese.

Provided by Betty Crocker Kitchens

Time 35m

Yield 20

Number Of Ingredients 10

Ingredients

1/2 cup currants
1 3/4 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter or margarine
1 tablespoon grated orange peel
1 egg, beaten
4 to 6 tablespoons half-and-half
1 egg white, beaten

Steps:

Heat oven to 400°F. Soak currants in enough warm water to cover 10 minutes to soften; drain.
Mix flour, sugar, baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough in half. Roll or pat each half into 6-inch circle, about 1/2-inch thick. Place on ungreased cookie sheet; brush with egg white.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut each circle into 10 wedges.

Nutrition Facts : Calories 105, Carbohydrate 13 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 130 mg