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Orange-Currant Scones

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Orange-Currant Scones
  • Prep 20 min
  • Total 35 min
  • Servings 20
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Delicious warm or cool, these pretty scones are wonderful served with clotted cream, crème fraîche, flavored butters or cream cheese.
By Betty Crocker Kitchens
Updated Feb 2, 2011

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
Make With
Make With
Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    One orange should give you about 1 tablespoon of grated orange peel. That's just enough for these sensational scones!

Nutrition

105 Calories, 5 g Total Fat, 2 g Protein, 13 g Total Carbohydrate

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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