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Prep 30min
Total30min
Ingredients9
Servings14
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Ingredients
3 1/4
cups all-purpose flour
4
tablespoons sugar
2
teaspoons baking soda
1
teaspoon cream of tartar
1
teaspoon salt
1
tablespoon grated orange peel
6
tablespoons margarine or butter
1
(6-oz.) pkg. (1 1/4 cups) dried fruit bits
1
to 1 1/4 cups milk
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Steps
1
Heat oven to 425°F. Lightly grease cookie sheets. In large bowl, combine flour, 3 tablespoons of the sugar, baking soda, cream of tartar, salt and orange peel; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in dried fruit bits. Add milk; stir just until dry ingredients are moistened.
2
On lightly floured surface, gently knead dough 10 times. Roll or pat dough to 3/4-inch thickness. Cut out scones with floured 3-inch round cutter; place 2 inches apart on greased cookie sheets. Sprinkle remaining 1 tablespoon sugar evenly over scones.
3
Bake at 425°F. for 7 to 12 minutes or until light golden brown. Serve warm.
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Cream of tartar plus baking soda, the principal ingredients in commercial baking powders, undergo a chemical reaction when they come in contact wth moisture: They produce carbon dioxide gas, which leaves dough. In recipes that call for beaten egg whites, a bit of cream of tartar added midway during beating will help stabilize the peaks os they don't deflate.
A sharp-edged cookie cutter or biscuit cutter works best for shaping the dough. A drinking glass or other cutter with rounded edges will compress the sides of the scones and inhibit proper rising.
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