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Scones: 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.