Orange prune drop scones
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | All-purpose flour |
| ½ | cup | Sugar |
| 3 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Orange peel; grated |
| ¼ | cup | Butter |
| 1 | Egg | |
| 1 | cup | Buttermilk |
| 1 | cup | Prunes; finely chopped |
| Sugar | ||
Directions
Heat oven to 375° F. Grease cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ½ 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 ¼ 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@... on Jan 22, 1998
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