Name: Orange-Glazed Tropical Fruit Scones
Ingredients: 2 c All-purpose flour; 2 tb Sugar; 3 ts Baking powder; 1 ts Salt; 1 1/2 ts Grated orange peel; 1/4 c Butter or margarine; 1/3 c Milk; 2 Eggs; beaten; 1 c Tropical medley dried fruit; bits; 1/2 c Vanilla milk chips; 1 c Powdered sugar; 2 tb Orange juice; 1/3 c Apricot-pineapple or apricot preserves

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Fruits		Bread	8	Servings

INGREDIENTS

2	c	All-purpose flour
2	tb	Sugar
3	ts	Baking powder
1	ts	Salt
1 1/2	ts	Grated orange peel
1/4	c	Butter or margarine
1/3	c	Milk
2		Eggs; beaten
1	c	Tropical medley dried fruit; bits
1/2	c	Vanilla milk chips
1	c	Powdered sugar
2	tb	Orange juice
1/3	c	Apricot-pineapple or apricot preserves

INSTRUCTIONS

GLAZE
SPREAD
Date: Sat, 9 Mar 1996 15:51:28 -0700
From: Margaret Crist <jmcrist@starlink.com>
Recipe By: Pillsbury $10,000 winner 1996
Preheat oven to 400 degrees.  Lightly spoon flour into measuring cup; level
off. In large bowl, combine flour, sugar, baking powder, salt and orange
peel; mix well. With pastry blender or fork, cut in butter until mixture
resembles coarse crumbs. Add milk and eggs; blend well. stir in dried fruit
and vanilla milk chips until well mixed. On lightly floured surface, knead
dough 6 or 7 times, until smooth. Divide dough in half. Pat each half into
a 6 inch circle. With floured knife, cut each circle into 4 wedges. Place
wedges 2 inches apart on ungreased cookie sheet. Bake for 12 to 16 minutes
or until golden brown. Cool 1 minute. Meanwhile, in small bowl, combine
powdered sugar and enough orange juice for desired drizzling consistency;
blend until smooth. Drizzle mixture over top and sides of each scone. Cool
5 minutes. If desired, split each scone and spread with 2 tsp preserves, or
serve preserves with scones. Serve warm.
MC-RECIPE@MASTERCOOK.COM
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From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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