Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 2 tablespoons | Sugar |
| 3 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 1½ teaspoon | Grated orange peel |
| ¼ cup | Butter or margarine |
| ⅓ cup | Milk |
| 2 | Eggs; beaten |
| 1 cup | Tropical medley dried fruit; bits |
| ½ cup | Vanilla milk chips |
| 1 cup | Powdered sugar |
| 2 tablespoons | Orange juice |
| ⅓ cup | Apricot-pineapple or apricot preserves |
GLAZE
SPREAD
Date: Sat, 9 Mar 1996 15:51:28 -0700 From: Margaret Crist <jmcrist@...> 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@...
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