| 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
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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