Ingredients
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2 ½ cup all-purpose flour
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2 tablespoon sugar
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1 tablespoon baking powder
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¼ teaspoon salt
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⅓ cup butter
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2 eggs, lightly beaten
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¾ cup whipping cream
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¼ cup snipped dried cherries
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¼ cup miniature semisweet chocolate pieces
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½ teaspoon finely shredded orange peel (optional)
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Whipping cream or milk
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1 recipe Orange Drizzle
Orange Drizzle
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1 cup powdered sugar
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1 tablespoon orange juice
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¼ teaspoon vanilla
Directions
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Preheat oven to 400°F. In a large bowl stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.
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In a medium bowl combine eggs, the 3/4 cup whipping cream, the dried cherries, chocolate pieces, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
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Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.
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Place dough wedges 2 inches apart on an ungreased baking sheet. Brush wedges with additional whipping cream.
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Bake for 12 to 14 minutes or until golden. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature.
Orange Drizzle
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In a small bowl combine powdered sugar,1 tablespoon of the orange juice, and vanilla. Stir in additional orange juice, 1 teaspoon at a time, to reach a drizzling consistency.
Make-It-Mini:
Prepare and knead dough as directed; do not divide in half. Pat or lightly roll dough into an 8-inch square; cut into 1-inch squares. Place 1 inch apart on an ungreased baking sheet. Brush with additional whipping cream. Bake for 8 to 10 minutes or until golden. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature. Makes 64 mini scones.Per mini scone: 55 cal., 3 g total fat (2 g sat. fat), 13 mg chol., 38 mg sodium, 7 g carbo., 0 g fiber, 3 g total sugar, 1 g pro.Daily Values: 2% Vitamin A, 0% Vitamin C, 2% calcium, 2% iron
To Store:
Place scones in a single layer in an airtight container; cover. Store iced scones at room temperature for up to 2 days or freeze uniced scones for up to 2 months. To serve, thaw scones at room temperature if frozen. If desired, preheat oven to 350°F. Place scones on a baking sheet. Bake for 8 to 10 minutes or until warm. Drizzle with Orange Drizzle.
Nutrition Facts (per serving)
| 291 | Calories |
| 14g | Fat |
| 38g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 291 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 8g | 40% |
| Cholesterol 67mg | 22% |
| Sodium 203mg | 9% |
| Total Carbohydrate 38g | 14% |
| Total Sugars 16g | |
| Protein 4g | 8% |
| Vitamin C 0.6mg | 1% |
| Calcium 111.1mg | 9% |
| Iron 1.6mg | 9% |
| Potassium 57mg | 1% |
| Folate, total 52.4mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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