Orange-Currant Scones

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

By Betty Crocker Kitchens

Updated February 2, 2011

Make with

Gold Medal Flour

Ingredients

1/2

cup currants

1 3/4

cups Gold Medal™ all-purpose flour

tablespoons sugar

2 1/2

teaspoons baking powder

1/4

teaspoon salt

1/3

cup butter or margarine

tablespoon grated orange peel

egg, beaten

to 6 tablespoons half-and-half

egg white, beaten

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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.

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!