Description
I lived in Middlebury, CT when I created this award winning scone recipe
Ingredients
Scale
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. 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 tsp. sugar
Spread and Garnish
1 (3-oz.) package cream cheese, softened
16 fresh raspberries or strawberries, if desired
1 tsp. grated orange peel, if desired
Instructions
- Heat oven to 425ºF. Lightly grease cookie sheet.
- In large bowl, combine flours, 2 Tbsp. sugar, baking powder, salt, cinnamon and 1 tsp. 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” 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 tsp. sugar.
- Cut into 8 wedges; do not separate.
- Bake 15-18 minutes or until edges are golden.
- Cut through scones. Serve warm with cream cheese; garnish with berries and 1 tsp. orange peel.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: quick breads
- Method: baking
- Cuisine: American