Middleberry Scones

Serves: 8
Total Calories: 324


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

1 (3-ounce) package cream cheese, softened
16 fresh raspberries or strawberries, if desired
1 teaspoon grated orange peel, if desired

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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.

Nutritional Facts:

Serves: 8
Total Calories: 324
Calories from Fat: 87

This Middleberry Scones recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

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