Orange Scones With Raspberry Fillingbreads, desserts 3 1/4 cup flour 1/4 cup sugar 4 teaspoon baking powder 1/2 teaspoon salt 6 tablespoon butter or margarine 3 eggs, beaten 1/2 cup whipping cream 1 tablespoon grated orange peel 3 tablespoon raspberry preserves Icing sugar Yield: 16 scones Preparation time: 20 minutes Baking: 14 minutes Heat oven to 425 degrees F. Mix flour, sugar, baking powder and salt; cut in margarine until mixture resembles coarse crumbs. Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide in half. Roll out each half into a 12x6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 (3-inch) squares; cut each in half diagonally. Place on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Sprinkle with icing sugar. |
