Fresh Orange Scones

 

1 1/4

cups Gold Medal® all-purpose flour

1/2

cup quick-cooking oats

3

tablespoons sugar

2

teaspoons baking powder

2

teaspoons grated orange peel

1/4

teaspoon salt

1/3

cup firm butter or margarine

1

egg, beaten

4

to 6 tablespoons half-and-half

1

tablespoon orange juice

1

tablespoon sugar

• 1 Heat oven to 400°F. In medium bowl, mix flour, oats, 3 tablespoons sugar, the baking powder, orange peel and salt. Cut in butter, using pastry blender or pulling 2 table knives through ingredients in opposite directions, until mixture looks like fine crumbs. Stir in egg and just enough half-and-half so dough leaves side of bowl.
• 2 Place dough on lightly floured surface. Knead lightly 10 times. On ungreased cookie sheet, pat or roll into 7-inch circle, 1/2 inch thick. Cut into 6 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with orange juice; sprinkle with 1 tablespoon sugar.
• 3 Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.