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Middleberry Scones |
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Serves: 8 Print this RecipeServing Size: 1 scone Lisa Keys - Middlebury, Connecticut Bake-Off Contest 36, 1994 Prize Winner A traditional Scottish quick bread, scones come in a variety of shapes and flavors. This jam-filled whole wheat version is served in wedges. Scones are usually served for breakfast or tea. SCONES 1 1/2 cups all-purpose flour 1/2 cup 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 preserves or strawberry preserves 1 teaspoon sugar SPREAD AND GARNISH 1 (3-ounce) package cream cheese, softened 16 fresh raspberries or strawberries, if desired 1 teaspoon grated orange peel, if desired __Lisa Keys ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 425°F. Lightly grease cookie sheet. In large bowl, combine all-purpose flour, whole wheat flour, 2 tablespoons sugar, baking powder, salt, cinnamon and 1 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 inch 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°F. for 15 to 18 minutes or until edges are golden. Cut through scones. Serve warm with cream cheese; garnish with berries and 1 teaspoon orange peel. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 scone): Calories 290; Protein 6g; Carbohydrate 38g; Fat 13g; Sodium 350mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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