Orange Glazed Tropical Fruit Scones

These luscious scones are fruity, sweet, and wonderful! The recipe originated with Fran Neavell of Salem Oregon and won her a spot as a finalist in the 1996 Pillsbury Cookoff - it's easy to see how that happened.

This makes 8  quite large scones- I usually cut each circle into 8 wedges instead of 4, and get 16 out of the recipe.

SCONES
2 c all-purpose flour
2 tbs sugar
3 tsp baking powder
1 tsp salt
1 1/2 tsp grated orange peel
1/4 c butter or margarine
1/3 c milk
2 eggs, beaten
1 c tropical medley dried fruits or dried fruit bits
1/2 c white vanilla baking chips

GLAZE
1 c powdered sugar
2 to 3 tbs orange juice

SPREAD
1/3 c apricot-pineapple preserves or apricot preserves

Heat oven to 400°F. 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 white vanilla 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°F. for 12 to 16 minutes or until golden brown. Cool 1 minute.

Meanwhile, in 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. I've been known to stir some of the preserves into the icing too...Cool 5 minutes.

If desired, split each scone and spread with 2 teaspoons preserves or serve preserves with scones. They they are wonderfully good without anything extra.
Serve warm or at room temperature.