Title: Orange scones
 Categories: Breads
      Yield: 9 Servings
 
      2 c  Flour
    1/4 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
    1/4 c  Chilled unsalted butter, cut
           -into pieces
    1/2 c  Dried currants
      1 ts Grated orange peel
      1    Egg
      1    Egg, separated
    3/4 c  Whipping cream
 
  Makes about 9.
  
  Preheat oven to 400F.  Combine first 4 ingredients in processor. Add
  butter and cut in using on/off turns until mixture resembles coarse
  meal. Transfer to large bowl. Mix in currants and orange peel. Beat 1
  egg and 1 yolk in small bowl. Whisk in cream. Add to flour/butter
  mixture and stir until dough pulls away from sides of bowl. Turn
  dough out on lightly floured surface and knead gently until smooth.
  Roll dough out to thickness or 1 inch.  Cut into 3 inch rounds using
  cookie cutter. Transfer rounds to heavy large baking hseet, spacing 1
  inch apart. Brush tops with egg white. Sprinkle lightly with sugar.
  Bake scones until puffy and light brown, about 18 minutes.  Cool
  scones on rack. Serve scones warm or at room temperature.