Apricot-Orange Cream Scones by Franklin Street Inn

Dried apricots give this tender scone just the right punch. And remember the secret to light delicious scones – not over mixing the batter.

Apricot Orange Creme

Wisconsin’s Franklin Street Inn’s Apricot-Orange Cream Scones

2 Cups All Purpose Flour
3 Tab. Sugar
3 Teasp. Baking Powder
2 Teasp. Grated Orange Peel
1/2 Teasp. Salt
1/2 Cup Dried chopped Apricots
1/2 Cup White Vanilla Chips
1 1/3 Cups Whipping Cream
1 Cup Powdered Sugar
2-3 Tab. Orange Juice

Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl combine first seven ingredients. Mix well. Add whipping cream all at once, stir just until dry ingredients are moistenend. (I have had to use more cream usually by about 1/4 cup.)On a lightly floured surface, knead dough 6-7 times still smooth. Divide in half and pat into two 6 inch rounds. Cut into 4 wedges. Place rounds 2 inches apart on cookie sheet. Bake at 400 degrees for
10-13 minutes till golden brown. Cool 5 minutes.
Mix powdered sugar and orange juice,then drizzle over warm scones. Best served warm. Makes 8 large scones.
Kitchen tip: you can combine first seven ingredients and store in air tight bowl. Then in the morning add the cream and follow recipe from there.
Grate orange peel, then juice orange for frosting.
Yield: 8 servings, Prep Time: 60 minutes, Cook Time: 10-13 minutes

Franklin Street Inn B&B