Cherry filled scones

Yield: 32 Servings

Measure Ingredient
2 cups Flour
¼ cup Sugar
4 teaspoons Baking powder
1 tablespoon Grated orange zest
1 pinch Salt
¼ cup Orange juice
1 cup Heavy cream
2 tablespoons Cherry filling or cherry preserves

From: albersa@... (ANN ALBERS)

Date: Thu, 17 Aug 1995 19:56:08 GMT From: Victoria Magazine, May 1994 Butter 2 baking sheets. Preheat oven to 350 deg. In a large bowl, combine flour, sugar, baking powder, orange zest and salt. Gradually add orange juice and cream, stirring with a fork until soft dough forms and dough cleans sides of bowl.

Turn out on a floured board. Knead dough gently with fingertips 10 times.

Divide dough in half. Roll each half of the dough to a 9S circle, about ¼" thick. Cut with a 3" round biscuit cutter. Spoon ½ t cherry filling on bottom half of each round. Fold top half of each round over filling, turnoer fashion. Pinch edges together to seal. Arrange 2" apart on baking sheets. Bake at 350 deg for 15 minutes until nicely browned. Serve hot.

Yield: 32


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