Fruity Scones

Bake these delicious scones using dried fruits bits – ready in just 30 minutes. MORE+ LESS-

By Pillsbury Kitchens

August 25, 2010

3 1/4

cups all-purpose flour

tablespoons sugar

teaspoons baking soda

teaspoon cream of tartar

teaspoon salt

tablespoon grated orange peel

tablespoons margarine or butter

(6-oz.) pkg. (1 1/4 cups) dried fruit bits

to 1 1/4 cups milk

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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.

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.