Here it is - from the 37th PBO book!
ORANGE-GLAZED TROPICAL FRUIT SCONES
SCONES:
2 cups Pillsbury BEST all purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1-1/2 teaspoons grated orange peel
1/4 cup butter or margarine
1/3 cup milk
2 eggs, beaten
1 cup tropical medley dried fruit or dried fruit bits
1/2 cup vanilla milk chips
GLAZE:
1 cup powdered sugar
2 to 3 tablespoons orange juice
SPREAD
1/3 cup apricot-pineapple OR pineapple preserves
Heat oven to 400 degrees F. Lightly spoon flour into measured 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 mixed.
On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into a 6 inch cirecle. With floured knife, cut each circle into 4 wedges. Place wedges 2 inches apart on ungrased cookie sheet.
Bake at 400 degrees F 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 teaspoons preservs, or serve preserves with scones. Serve warm.
8 scones
