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Cook'n with Betty Crocker 
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Orange-Glazed Tropical Fruit Scones |
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Serves: 8 Print this RecipeServing Size: 1 scone Fran Neavoll - Salem, Oregon Bake-Off® Contest 37, 1996 Prize Winner Followers of the Oregon State Fair know Fran Neavoll as one of the top blue-ribbon winners in baking. Although her fair specialty is cookies, her glazed fruit-filled scones were good enough to make her one of the four contenders for the million-dollar grand prize in 1996. SCONES 2 cups all-purpose flour 2 tablespoons sugar 3 teaspoons baking powder 1 teaspoon salt 1 1/2 teaspoons grated orange peel 1/4 cup butter or margarine 1/3 cup milk 2 eggs, beaten 1 cup tropical medley dried fruits or dried fruit bits 1/2 cup white vanilla baking chips GLAZE 1 cup powdered sugar 2 to 3 tablespoons orange juice SPREAD 1/3 cup apricot-pineapple preserves or apricot preserves Heat oven to 400°F. 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 white vanilla 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 at 400°F. 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 teaspoons preserves or serve preserves with scones. Serve warm. HIGH ALTITUDE - Above 3,500 feet: Increase flour to 2 cups plus 2 tablespoons. Bake at 400°F. for 14 to 19 minutes or until golden brown. Nutrition Per Serving (1 scone): Calories 430; Protein 7g; Carbohydrate 70g; Fat 14g; Sodium 550mg 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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