Title: Orange Prune Drop Scones
Categories: Breakfast, Scones
Yield: 14 Servings

2 1/4 c All-purpose flour
1/2 c Sugar
3 ts Baking powder
1/2 ts Salt
2 ts Orange peel; grated
1/4 c Butter
1 Egg
1 c Buttermilk
1 c Prunes; finely chopped
Sugar

Heat oven to 375° F. Grease cookie sheets. Lightly spoon flour into
measuring cup; level off. In large bowl, combine flour, 1/2 cupsugar,
baking powder, salt and orange peel; blend well. Using pastry blender or
fork, cut in butter until mixture is crumbly. Add egg and enough buttermilk
until mixture leaves sides of bowl and forms a moist dough. Stir in prunes.

To form each scone, drop 1/4 cup of dough onto greased cookie sheets.
Sprinkle with sugar. Bake at 375° F for 13 to 16 minutes or until edges are
light golden brown.

NOTES : Substitute raisins, chopped apricots or currants for the prunes.

Recipe by: Pillsbury Home Baking #117 Classic Cookbook

Posted to MC-Recipe Digest V1 #1032 by raprice@ibm.net on Jan 22, 1998