Serves: 8
Total Calories: 240

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 fruit or dried fruit bits
1/2 cup white vanilla baking chip

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.

Nutritional Facts:

Serves: 8
Total Calories: 240
Calories from Fat: 59

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