Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
1/2
cup quick-cooking oats
3
tablespoons sugar
2
teaspoons baking powder
2
teaspoons grated orange peel
1/4
teaspoon salt
1/3
cup firm butter or margarine
1
egg, beaten
4
to 6 tablespoons half-and-half
1
tablespoon orange juice
1
tablespoon sugar
Preparation
Heat oven to 400°F. In medium bowl, mix flour, oats, 3 tablespoons sugar, the baking powder, orange peel and salt. Cut in butter, using pastry blender or pulling 2 table knives through ingredients in opposite directions, until mixture looks like fine crumbs. Stir in egg and just enough half-and-half so dough leaves side of bowl.
Place dough on lightly floured surface. Knead lightly 10 times. On ungreased cookie sheet, pat or roll into 7-inch circle, 1/2 inch thick. Cut into 6 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with orange juice; sprinkle with 1 tablespoon sugar.
Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.
