Orange-Currant Scones

 

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.