Orange-Craisin Scones

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.