ORANGE SCONE WEDGES WITH CREAM CHEESE FILLING

Orange Scone Wedges with Cream Cheese Filling image

Surprise-these scones have their cream built right in! Grated orange peel gives both the filling and the scone itself sweet citrus appeal.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 13

Previous Next

Ingredients

6 oz cream cheese, softened
1/4 cup granulated sugar
1 tablespoon grated orange peel
1 3/4 cups Gold Medal™ all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons firm butter or margarine
1 tablespoon grated orange peel
1/4 cup whipping cream
1 egg
1 egg, beaten
2 tablespoons coarse white sugar

Steps:

Heat oven to 400°F. In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture looks like fine crumbs. Stir in 1 tablespoon orange peel, whipping cream and 1 egg.
Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Divide dough in half. Pat or roll each half into 9-inch round, about 1/4 inch thick. Spread filling over half of each round.
Fold each dough round in half over filling. With sharp knife, cut each half-round into 6 wedges. On ungreased cookie sheet, place wedges 1 inch apart. Brush tops with beaten egg; sprinkle with coarse sugar.
Bake 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 10 g, TransFat 1/2 g