Title: Orange-Glazed Tropical Fruit Scones
Categories: Bread
Yield: 8 Servings

2 c All-purpose flour
2 tb Sugar
3 ts Baking powder
1 ts Salt
1 1/2 ts Grated orange peel
1/4 c Butter or margarine
1/3 c Milk
2 Eggs; beaten
1 c Tropical medley dried fruit;
-bits
1/2 c Vanilla milk chips

-----------------------------------GLAZE-----------------------------------
1 c Powdered sugar
2 tb Orange juice

-----------------------------------SPREAD-----------------------------------
1/3 c Apricot-pineapple or apricot
-preserves

Date: Sat, 9 Mar 1996 15:51:28 -0700

From: Margaret Crist

Recipe By: Pillsbury $10,000 winner 1996

Preheat oven to 400 degrees. Lightly spoon flour into measuring cup; level
off. 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 vanilla milk 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 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 tsp preserves, or
serve preserves with scones. Serve warm.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.