Ingredients

For Scones:
2 cups Pillsbury BEST All Purpose Flour*
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons grated orange peel
1/4 cup butter or margarine
1/3 cup milk
2 eggs, beaten
1 cup tropical medley dried fruit or dried fruit bits
1/2 cup vanilla milk chips

For Glaze:
1 cup powdered sugar
2 to 3 tablespoons orange juice

For Spread:
1/3 cup apricot-pineapple or apricot preserves

Directions

Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, salt and orange peel; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add milk and eggs; blend well. Stir in dried fruit and vanilla milk chips until well-mixed. On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into a 6-inch circle. With floured knife, cut each circle into 4 wedges. Place wedges 2 inches apart on ungreased cookie sheet. Bake at 400 degrees for 12 to 16 minutes or until golden brown. Cool 1 minute. Meanwhile, in a small bowl, combine powdered sugar and enough orange juice for desired drizzling consistency; blend until smooth. Drizzle mixture over top and sides of each scone. Cool 5 minutes. If desired, split each scone and spread with 2 teaspoons preserves, or serve preserves with scones. Serve warm. Makes 8 scones.

*For high altitude — above 3500 feet: Increase flour to 2 cups plus 2 tablespoons. Bake at 400 degrees for 14 to 19 minutes or until golden brown.

Each serving contains 430 calories, 14g fat, 79g carb, 550mg sodium, 70mg cholesterol.