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Fruit Studded Cream Scones

2 1/4 cups self-rising flour
1/3 cup chopped golden raisins and dried cherries blend
2 tablespoons sugar
1 orange, zested and juiced
1 1/4 cups heavy cream
1/3 cup confectioners' sugar
1 tablespoon butter, melted

Heat oven to 450 degrees F.

In bowl, combine 2 cups flour, dried fruit, sugar and 1 tablespoon orange zest. Stir in cream until combined. On floured surface, knead dough 7 times, adding remaining flour as necessary. Form dough into a ball. Roll dough into 9-inch round. Cut into 8 triangles, place on greased baking sheet. Coat with butter cooking spray. Bake 8 minutes or until golden.

In bowl, whisk together 1 tablespoon orange juice, 1/4 teaspoon orange zest, confectioners' sugar and butter until blended, whisking in additional orange juice if needed. Drizzle over scones. Garnish with orange peel curls, if desired.

Makes 8.