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Prep 20min
Total35min
Servings20
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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
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Steps
1
Heat oven to 400°F. 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.
One orange should give you about 1 tablespoon of grated orange peel. That's just enough for these sensational scones!
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Nutrition Facts
Serving Size:1 Serving
Calories
105
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
25 mg
Sodium
130 mg
Potassium
50 mg
Total Carbohydrate
13 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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