ORANGE CURRANT SCONE RECIPE
Scone Ingredients:
- 1 3/4 cups All-purpose flour
- 3 tablespoons Sugar
- 2 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/3 cup Margarine or butter -- firm
- 1/2 cup Currants
- 1 tablespoon Grated orange peel
- 1 Egg -- beaten
- 4 tablespoons To 6 tb half-and-half
- 1 Egg white -- beaten
Scone Preparation:
Heat oven to 400° F. Mix flour, sugar, baking powder and salt in medium bowl. Cut in margarine with fork or pastry blender until mixture resembles fine crumbs. Stir in currants, orange peel, egg and just enough half-and-half so dough leaves sides of bowl. Turn dough onto lightly-floured surface. Knead lightly 10 times. Divide dough in half. Roll or pat each half into 6" circle. Place on ungreased cookie sheet. Brush with egg white. Cut each circle into 8 wedges, but do not separate. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges
