Fruit ’N Cream Scones

18 mini scones

Prep Time: 25 min.
Baking Time: 15 to 18 min.

Ingredients:

• Scones
  •    1  cup all-purpose flour
  • 3/4  cup whole-wheat flour
  • 1/3  cup sugar
  •    2  teaspoons baking powder
  • 1/2  teaspoon salt
  • 1/2  cup cold butter, cut into chunks
  • 1/2  cup dried fruit
  • 1/3  cup Half & Half or Fat Free Half & Half
  •    2  eggs
  •    1  easpoon vanilla
• Glaze
  • 1/2  cup powdered sugar
  •    2  Tablespoons butter, melted
  •    2  teaspoons Half & Half or Fat Free Half & Half

Bread Recipe Directions:

Preheat oven to 400°F. Lightly grease baking sheet.

1) In a large bowl, combine flour, sugar, baking powder and salt. Mix well.

2) Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs.

3) Stir in half of chopped cookies.

4) In a small bowl, combine half & half, eggs and vanilla. Beat with wire whisk until well mixed.

5) Stir half & half mixture into flour mixture just until moistened.

6) Turn dough onto lightly floured surface and knead 8 or 10 times until smooth.

7) Pat into 8-inch square on prepared baking sheet.

8) Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles.

9) Bake for 15 to 18 minutes or until scones are lightly browned. Cool 10 minutes.

10) Cut along score lines to separate.

11) Meanwhile to prepare glaze, in small bowl, combine 1/2 cup powered sugar, 2-Tablespoons butter, and 2-teaspoons Half and Half. Mix until smooth.

12) Drizzle glaze over warm scones. Serve immediately.

Alan's Kitchen Tip
Scones can be frozen. Wrap in plastic food wrap; place into freezer bag.  Freeze up to 2 months.  To thaw, let stand at room temperature for 1 hour.  Heat oven to 350°F. Wrap scones in aluminum foil.  Bake for 7 to 8 minutes or until warm.