Orange scones with raspberry filling
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | Flour |
| 4 | teaspoons | Baking powder |
| 6 | tablespoons | Butter or margarine |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 3 | eaches | Eggs, beaten |
| ½ | cup | Whipping cream |
| 3 | tablespoons | Raspberry preserves |
| 1 | tablespoon | Grated orange peel |
| Icing sugar | ||
Directions
INGREDIENTS
DIRECTIONS
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.
Submitted By EARL SHELSBY On 12-14-94
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