Recipe - Orange-Glazed Tropical Fruit Scones

2 cup Allpurpose flour
2 tablespoon Sugar
3 teaspoon Baking powder
1 teaspoon Salt
1 One half teaspoon Grated orange peel
One fourth cup Butter or margarine
1/3 cup Milk
2 Eggs; beaten
1 cup Tropical medley dried fruit;
bits
One half cup Vanilla milk chips

GLAZE
1 cup Powdered sugar
2 tablespoon Orange juice

SPREAD
1/3 cup Apricotpineapple or apricot
preserves

Date: Sat, 9 Mar 1996 15:51:28 0700

From: Margaret Crist jmcrist@starlink.com

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.

MCRECIPE@MASTERCOOK.COM

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