Total Calories: 324
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.
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