MIDDLEBERRY SCONES
Scone Ingredients:
- 1 1/2 cups All purpose flour
- 1/2 cup Whole Wheat Flour
- 2 tablespoons Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 teaspoon Grated orange peel
- 1/4 cup Butter or margarine
- 2/3 cup Half-and-half
- 1 Egg
- 1/3 cup Raspberry or Strawberry preserves
- 1 teaspoon Sugar
SPREAD & GARNISH:
- 3 ounces Pkg cream cheese -- softened
- 16 Fresh Raspberries or Strawberries
- 1 teaspoon Grated orange peel
Scone Preparation:
Heat oven to 425° F. Lightly grease cookie sheet. Lightly spoon flour into measuring cup; level off. In large bowl, combine all purpose flour, whole wheat flour, 2 tablespoons sugar, baking powder, salt, cinnamon and 2 teaspoon orange peel; mix well. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs. In small bowl, combine half-and-half and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened. Turn dough out onto well-floured surface; knead lightly 4 times. Divide in half; pat each half into 8-inch circle. Place 1 circle on greased cookie sheet; spread preserves to within 1" of edge. Place remaining circle over preserves; pinch edges to seal. Sprinkle top with 1 teaspoon sugar. Cut into 8 wedges; do not separate. Bake at 425~ for 15 to 18 minutes or until edges are golden brown. Cut through scones; serve warm with cream cheese. Garnish with fresh berries and 1 teaspoon orange peel.
