Orange-Currant Scones

Orange-Currant Scones

Ingredients:
1/2 cup currants
1/3 cup margarine or butter
1 3/4 cups all-purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon grated orange peel
1 egg -- beaten
4 tablespoons half-and-half (4 to 6 tablespoons)
1 egg white -- beaten

Directions:
Heat oven to 400º. Soak currants in warm water for 10 minutes to soften;
drain. Cut margarine into flour, sugar, baking powder and salt with pastry
blender until mixture resembles fine crumbs. Stir in orange peel, egg,
currants and just enough half-and-half until dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead lightly 10 times. Divide
dough into 2 parts. Roll or pat into two 6-inch circles about 1/2 inch
thick. Place on ungreased cookie sheet; brush with beaten egg white.
Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet. Cut into wedges to serve.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Description:
"Scones come from Scotland and are often cooked on a griddle. Here
they are baked for ease—but not lack of flavor!"
Copyright:
"© General Mills, Inc. 1998."
Yield:
"20 Scones"
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