Bread Recipes
Raspberry-Filled Orange Scones
Yield: 16 scones
Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter
- 3 eggs, beaten
- 1/2 cup whipping cream
- 1 tablespoon grated orange peel
- 3 tablespoons raspberry preserves
- Confectioners' sugar
Instructions
- Heat oven to 425 degrees F.
- Mix flour, sugar, baking powder and salt; cut in butter 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 12 x 6-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 for 12 to 14 minutes or until lightly browned.
- Sprinkle with confectioners' sugar.