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Orange Scone Wedges with Cream Cheese Filling

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

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( 2 Ratings)

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Prep Time 25 min
Total Time 40 min
Servings 12

Ingredients

Filling

6: oz cream cheese, softened

1/4: cup granulated sugar

1: tablespoon grated orange peel

Scones

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

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Directions

1 Heat oven to 400°F. In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
2 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.
3 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.
4 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.
5 Bake 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

EXPERT TIPS

Expert Tips

Coarse sugar is also called decorating sugar and has larger granules than regular sugar.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Scone

Calories: 230
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 8g, 8% Trans Fat 1/2g 1/2% ),
Cholesterol: 70mg; 70%;
Sodium: 230mg; 230%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 0g 0% Sugars 10g 10% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 4/19/2011 4:16:20 PM REPORT ABUSE CountII said:

Rating:

When these were ready to put in the oven, there was no way I could cut them in sections without the filling oozing out. So I baked them whole and had decided the recipe was a failure. However, when they were done, the filling had solidified and they cut easily. I would suggest putting one 9" round on the baking sheet, covering it with the filling, and then topping it with the second round. They were quite tasty. Might try adding chopped nuts or jam to the filling for variety.

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