Serves: 20
Total Calories: 70

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 to 6 tablespoons half-and-half
1 egg white, beaten

1. Heat oven to 400°.
2. 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.
3. 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.
4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve.

1 SCONE: Calories 95 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 10mg Sodium 140mg Carbohydrates 13g (Dietary Fiber 0g) Protein 2g.

Nutritional Facts:

Serves: 20
Total Calories: 70
Calories from Fat: 12

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