| 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 |
| 1. | Heat oven to 400ºF. Soak currants in enough warm water to cover 10 minutes to soften; drain. |
| 2. | 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. |
| 3. | 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. |
| 4. | Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut each circle into 10 wedges. |
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| Did you know that scones are fit for a king? These Scottish quick breads may have been named for the "Stone of Destiny" (or Scone) where Scottish kings were once crowned. |
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| One orange should give you about 1 tablespoon of grated orange peel. That's just enough for these sensational scones! |
Nutrition Information:
105 ( 45 ); 5 g ( 3 g); 25 mg; 130 mg; 13 g ( 0g); 2 g 4 %; 0%; 4 %; 4 % 1 ; 1/2