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Orange-Currant Scones
Orange-Currant Scones
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Prep Time:
20 minutes
Total Time:
35 minutes
Versatile and delectable scones, perfect with clotted cream, crème fraîche, flavored butters, or cream cheese.
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
Instructions:
  • Preheat oven to 400°F. Soak currants in warm water for 10 minutes to soften, then drain.
  • Combine flour, sugar, baking powder, and salt in a medium bowl. Use a pastry blender or two knives to cut in the butter until the mixture resembles fine crumbs. Gently mix in orange peel, egg, currants, and add just enough half-and-half until the dough comes together and leaves the side of the bowl.
  • Place the dough on a lightly floured surface and gently knead it 10 times. Divide the dough in half and then gently shape each half into a 6-inch circle, around 1/2-inch thick. Put the circles on an ungreased cookie sheet and brush them with egg white.
  • Bake for 10 to 12 minutes until golden brown, then promptly transfer from the baking sheet and slice each circle into 10 wedges.

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