Recipe - Cherry Filled Scones

2 cup Flour
One fourth cup Sugar
4 teaspoon Baking powder
1 tablespoon Grated orange zest
1 pn Salt
One fourth cup Orange juice
1 cup Heavy cream
2 tablespoon Cherry filling or cherry
preserves

From: albersa@aztec.asu.edu (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
1/4" thick. Cut with a 3" round biscuit cutter. Spoon One half 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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