| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Breads |
6 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Butter or margarine |
| 3 |
|
Eggs, beaten |
| 1/2 |
c |
Whipping cream |
| 1 |
tb |
Grated orange peel |
| 3 |
tb |
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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