Orange Craisin Scones

I love scones and these are really yummy. They are definitely best eaten fresh so plan accordingly! Sometimes I add pecans but beware, too many nuts will make them crumbly and hard to slice. Also, for variation try currants, raisins, or dried blueberries in place of the Craisins.

Orange-Craisin Scones

submitted by Brittany

1/2 c Craisins

1/3 c butter

1 3/4 c flour

3 Tb sugar

2 1/2 tsp baking powder

1/4 tsp salt

1 Tb grated orange peel

1 egg, beaten

4-6 Tb half-and-half

1 egg white, beaten

1/4 c chopped pecans (optional)

Preheat oven to 400. Soak Craisins in warm water for 10 minutes to soften; drain. Cut butter 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 sides of bowl. 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. (If using chopped nuts, sprinkle a few on top.) Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve.