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Ingredientes
- 2 c. All-Purpose Flour
- 2 Tbsp. Sugar
- 1Â 1/2 tsp Grated Orange Peel
- 1/4 c. Butter Or possibly Margarine
- 1/3 c. Lowfat milk
- 2 x Large eggs Beaten
- 1 c. Tropical Dry Fruit Bits
- 1/2 c. Vanilla Lowfat milk Chips
- 1 c. Powdered Sugar
- 2 Tbsp. Orange Juice To 3 Tbsp
- 1/3 c. Apricot Preserves Or possibly
- Â Â Apricot-Pineapple Preserves
Direcciones
- Heat oven to 400F. Lightly spoon flour into measuring c.; level off. In large bowl, combine flour, sugar, baking pwdr, salt and orange peel; mix well. With pastry blender or possibly fork, cut in butter till mix resembles coarse crumbs. Add in lowfat milk and Large eggs; blend well. Stir in dry fruit and vanilla lowfat milk chips till well mixed.
- On lightly floured surface, knead dough 6 or possibly 7 times till smooth. Divide dough in half. Pat each half into a 6-inch circle. With floured knife, cut each circle into 4 wedges. Place wedges 2 inches apart on ungreased cookie sheet. Bake at 400F for 12-16 min or possibly till golden. Cold 1 minute.
- Meanwhile, in small bowl, combine powdered sugar and sufficient orange juice for desired drizzling consistency; blend till smooth. Drizzle mix over top and sides of each scone. Cold 5 min. If you like, split each scone and spread with 2 tsp. preserves, or possibly serve preserves n the side. Serve hot.
- Makes 8 scones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 448 | |
| Calories from Fat 77 | 17% |
| Total Fat 8.73g | 11% |
| Saturated Fat 4.15g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 68mg | 23% |
| Sodium 74mg | 3% |
| Potassium 105mg | 3% |
| Total Carbs 80.08g | 21% |
| Dietary Fiber 0.9g | 3% |
| Sugars 48.72g | 32% |
| Protein 5.37g | 9% |
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