PETITE ORANGE AND CREAM SCONES

Petite Orange and Cream Scones image

Orange adds a tangy flavor to these traditional scones that are made using Gold Medal® flour - ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 16

Number Of Ingredients 9

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Ingredients

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

Steps:

Heat oven to 400°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.
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.
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.
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.

Nutrition Facts : Calories 210, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Scone, Sodium 150 mg, Sugar 13 g, TransFat 0 g