Secret Recipes

Raspberry-Filled Orange Scones

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp butter or margarine
• 3 eggs, beaten
• 1/2 cup whipping cream
• 1 Tbsp grated orange peel
• 3 Tbsp raspberry preserves
• Confectioners' sugar

Preheat oven to 425° F.

Mix flour, sugar, baking powder and salt; cut in butter or margarine 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 12 to 14 minutes or until lightly browned. Sprinkle with confectioners' sugar.

Servings:

16 scones