yield: 16 smallish scones @about 120 calories each
1/2 cup currants
1 3/4 cups 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 (I used 6)
1 egg white, beaten
Sprinkling sugar (optional)
Heat oven to 400ºF.
Soak currants in enough warm water to cover 10 minutes to soften; drain.
Mix 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.
Turn 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. Cut each circle into 8 wedges.
Place on ungreased cookie sheet; brush with egg white. Sprinkle with sugar, if desired.
Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet; cool on rack.