Delicious warm or cool, these pretty scones are wonderful served with clotted cream, crème fraîche, flavored butters or cream cheese.
Orange-Currant Scones
- Prep Time 20 min
- Total 35 min
- Servings 20
- Ingredients 10
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
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Soak currants in enough warm water to cover 10 minutes to soften; drain.
-
Step2Mix 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.
-
Step3Turn 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.
-
Step4Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut each circle into 10 wedges.
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;Tips from the Betty Crocker Kitchens
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