Petite Orange and Cream Scones

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 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.