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ORANGE-CURRANT SCONES 1 cup currants 1 cup margarine or butter 13 cups all-purpose flour 3 tbps. sugar 21 tsp. baking powder 1 tsp. salt 1 tbsp. grated orange peel 1 egg, beaten 4-6 tbsp. half-and-half 1 egg white, beaten HEAT oven to 400 degrees F. Soak currants in warm water for 10 minutes to soften. Drain. Cut margarine 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 side 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 -inch thick. Place on ungreased cookie sheet; brush with beaten egg white. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut into wedges to serve. Yield: about 20 scones.