| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits | Bread | 8 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | T | Sugar |
| 3 | t | Baking powder |
| 1 | t | Salt |
| 1 1/2 | t | 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 | T | Orange juice |
| 1/3 | c | Apricot-pineapple or apricot |
| preserves |
INSTRUCTIONS
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 MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 48.2mg
Sodium: 542.5mg
Potassium: 85.8mg
Carbohydrates: 56.1g
Fiber: <1g
Sugar: 29.1g
Protein: 5.2g