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Orange-glazed Tropical Fruit Scones

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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)
----------------------------------------------
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


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