Orange-Currant Scones

Orange-Currant Scones

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

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

20

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.
Makes 20 scones
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
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.
Purchasing
One orange should give you about 1 tablespoon of grated orange peel. That's just enough for these sensational scones!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 105
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 3 g,),
  • Cholesterol 25 mg;
  • Sodium 130 mg;
  • Total Carbohydrate 13 g
    • (Dietary Fiber 0g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.