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 min
  • Total Time 35 min
  • Servings 20

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

  • 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.

Expert Tips

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.

One orange should give you about 1 tablespoon of grated orange peel. That's just enough for these sensational scones!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
105
(
Calories from Fat
45 ),
% Daily Value
Total Fat
5 g
5 %
(Saturated Fat
3 g,
3 %
),
Cholesterol
25 mg
25 %;
Sodium
130 mg
130 %;
Total Carbohydrate
13 g
13 %
(Dietary Fiber
0g
0%
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.