| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Desserts | 6 | Servings | |
INGREDIENTS
| 3 1/4 | c | Flour |
| 1/4 | c | Sugar |
| 4 | t | Baking powder |
| 1/2 | t | Salt |
| 6 | T | Butter or margarine |
| 3 | Eggs, beaten | |
| 1/2 | c | Whipping cream |
| 1 | T | Grated orange peel |
| 3 | T | Raspberry preserves |
INSTRUCTIONS
Icing sugar Yield: 16 scones Preparation time: 20 minutes Baking: 14 minutes Heat oven to 425 degrees F. Mix flour, sugar, baking powder and salt; cut in margarine until mixture resembles coarse crumbs. Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide in half. Roll out each half into a 12x6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 (3-inch) squares; cut each in half diagonally. Place on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Sprinkle with icing sugar. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 192
Total Fat: 21.7g
Cholesterol: 121.9mg
Sodium: 656.6mg
Potassium: 138.6mg
Carbohydrates: 68.4g
Fiber: 1.9g
Sugar: 8.8g
Protein: 10.7g