Petite orange and Cream Scones

By mirelsonp

Serve with butter and orange marmelade.

Ingredients

• 2 cups Gold Medal all-purpose flour
• 3 Tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 6 Tbsp cold butter or margarine
• 1 cup white vanilla baking chips
• 1 1/2 tsp grated orange peel
• 1 egg, beaten
• 1/2 cup half-and-half

Details

Servings 16

Preparation

Step 1

1. Heat oven to 400 degrees F. In large bowl, mix flour, sugar, baking powder and salt. cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in 1/2 cup of the baking chips, the orange peel, egg and half-and-half until soft dough forms.

2. On lightly floured surface, knead dough about 5 seconds or until dough is smooth. Divide dough in half. Pat each half into a round, 1/2 inch thick. Cut each round into 8 wedges.

3. On ungreased cookie sheet, place wedges 1 inch apart. Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.

4. Place remaining 1/2 cup baking chips in resealable food-storage plastic bag; seal. Microwave on High 1 minute; press bag until chips are smooth. Cut off tiny corner of bag; squeeze to drizzle melted chips over scones. Serve warm or cooled.