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    Middleberry Scones


    Source of Recipe


    Penny Halsey

    List of Ingredients




    1 1/2 cups all-purpose flour
    1/2 cup Pillsbury BEST Whole
    Wheat Flour
    2 tablespoons Sugar
    1 tablespoon Baking powder
    1/2 teaspoon Salt
    1/2 teaspoon Cinnamon
    1 teaspoon Grated orange peel
    1/4 cup Butter or margarine
    2/3 cup Half-and-half
    1 Egg
    1/3 cup Raspberry or Strawberry preserves
    1 teaspoon Sugar

    SPREAD & GARNISH:
    3 ounces Pkg cream cheese -- softened
    16 Fresh raspberries or
    Strawberries -- if desired
    1 teaspoon Grated orange peel -- if Desired

    Recipe



    Heat oven to 425~. Lightly grease cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl, combine all purpose flour, whole wheat flour, 2 tablespoons sugar, baking powder, salt, cinnamon and 2 teaspoon orange peel; mix well. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, combine half-and-half and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened.

    Turn dough out onto well-floured surface; knead lightly 4 times. Divide in half; pat each half into 8-inch circle. Place 1 circle on greased cookie sheet; spread preserves to within 1" of edge. Place remaining circle over preserves; pinch edges to seal. Sprinkle top with 1 teaspoon sugar. Cut into 8 wedges; do not separate. Bake at 425 degrees for 15 to 18 minutes or until edges are golden brown. Cut through scones; serve warm with cream cheese. Garnish with fresh berries and 1 teaspoon orange peel. Makes 8

 

 

 

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