Apricot-Orange Cream Scones

"very moist pastry with citrus flavor"

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 folow recipe from there.
Grate orange peel, then juice orange for frosting.

Recipe Summary:
Yield: 8 servings
Prep Time: 60 minutes
Cook Time: 10-13 minutes

Other recipes by Franklin Inn on Durkee:
Frito Snack Mix
Quinoa Granola
Six Week Bran Muffins
Chocolate Oatmeal Cookies
Wisconsin Baked Oatmeal
Rhubarb Tapioca Pudding
Turtle Toast Royale
Addiction Mix

Recipe Provided By:
Franklin Inn on Durkee
Appleton, WI

Appleton Bed and Breakfast Inns