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    Orange-Glazed Tropical Fruit Scones


    Source of Recipe


    Pillsbury $10,000 winner 1996

    List of Ingredients




    2 c all-purpose flour
    2 tbsp sugar
    3 tsp baking powder
    1 tsp salt
    1 1/2 tsp grated orange peel
    1/4 c butter or margarine
    1/3 c milk
    2 eggs -- beaten
    1 c tropical medley dried fruit -- bits
    1/2 c vanilla milk chips

    GLAZE:
    1 c powdered sugar
    2 tbsp orange juice

    SPREAD:
    1/3 c apricot-pineapple or apricot preserves

    Recipe



    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.

 

 

 


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