Basic Scone Recipe

Yield: Makes 8 Scones

Ingredients
2 cups less 2 tablespoons all-purpose flour, divided
1 tablespoon each double-acting baking powder and granulated sugar
1/4 cup margarine, softened
3 medium eggs
one medium at egg, separated
one quarter cup skim milk
1/2 teaspoon grated orange peel
1/2 cup dried currants
figs (optional)

How to Make
In a large mixing bowl combine 1-3/4 cups flour with the baking powder and sugar; using pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
In bowl, use electric mixer, beat 2 eggs with the egg white, milk, and orange peel just until combined. Make a well in center of flour mixture; pour in egg mixture and with mixer, gradually blend into flour mixture, combining thoroughly. Add currants and beat at low speed just until combined.
Preheat oven to 400°. Sprinkle 1 tablespoon flour on work surface and turn dough out onto floured surface; sprinkle remaining tablespoon flour over dough. Using hands, shape dough into 8-or 9-inch circle; transfer circle to nonstick cookie sheet and cut into 8 wedges. In small cup beat together remaining egg and egg yolks; using half of mixture, brush each wedge with an equal amount of beaten eggs. Bake for 5 min.; brush each wedge with 1/8 of remaining mixture and bake until Golden Brown, 8 to 10 min. longer. Optionally add diced figs.

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