*  Exported from  MasterCook  *
 
                    Orange-Glazed Tropical Fruit Scones
 
 Recipe By     : Pillsbury $10,000 winner 1996
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads, Muffins, & Rolls         Scones
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             all-purpose flour
    2      tbsp          sugar
    3      tsp           baking powder
    1      tsp           salt
    1 1/2  tsp           grated orange peel
      1/4  c             butter or margarine
      1/3  c             milk
    2                    eggs -- beaten
    1      c             tropical medley dried fruit -- bits
      1/2  c             vanilla milk chips
                         =====================
                         GLAZE
    1      c             powdered sugar
    2      tbsp          orange juice
                         =====================
                         SPREAD
      1/3  c             apricot-pineapple or apricot preserves
 
 Preheat oven to 400 degrees.
 	  Lightly spoon flour into measuring cup; level off.  In large bowl,
     combine flour, sugar, baking powder, salt and orange peel; mix well.  With
     pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
      Add milk and eggs; blend well.  stir in dried fruit and vanilla milk chips
     until well mixed.
 	  On lightly floured surface, knead dough 6 or 7 times, until smooth. 
     Divide dough in half.  Pat each half into a 6 inch circle.  With floured
     knife, cut each circle into 4 wedges.  Place wedges 2 inches apart on
     ungreased cookie sheet.  Bake for 12 to 16 minutes or until golden brown. 
     Cool 1 minute.
 	  Meanwhile, in small bowl, combine powdered sugar and enough orange
     juice for desired drizzling consistency; blend until smooth.  Drizzle
     mixture over top and sides of each scone.	Cool 5 minutes.  If desired,
     split each scone and spread with 2 tsp preserves, or serve preserves with
     scones.  Serve warm.
       
 
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