** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 400F Combine first 4 ingredients in processor.
2. Add butter and cut in using on/off turns until mixture resembles coarse meal.
3. Transfer to large bowl. Mix in currants and orange peel.
4. Beat 1 egg and 1 yolk in small bowl. Whisk in cream.
5. Add to flour/butter mixture and stir until dough pulls away from sides of bowl.
6. Turn dough out on lightly floured surface and knead gently until smooth.
7. Roll dough out to thickness or 1 inch. Cut into 3 inch rounds using cookie cutter.
8. Transfer rounds to heavy large baking sheet, spacing 1 inch apart.
9. Brush tops with egg white. Sprinkle lightly with sugar.
10. Bake scones until puffy and light brown, about 18 minutes.
11. Cool scones on rack. Serve scones warm or at room temperature.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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