Glaze:
1 c. conf. Sugar
2-3 tbs. orange juice

Scones:
Preheat oven to 400F.
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
6-7 times until smooth. Divide dough in half.
Pat each half into a 6" circle. With floured knife,
cut each circle into 4 wedges.
Place wedges 2" apart on ungreased baking sheet.
Bake in preheated oven until golden brown,
12-16 min. Cool 1 min.

Glaze:
In small bowl, combine conf. sugar and enough
orange juice for desired drizzling consistency;
blend until smooth. Drizzle mixture over top
and sides of each scone. Cool 5 min.
Serve warm. Makes 8 scones.

Suggestion:
If desired, split each scone and spread with
2 tsp. apricot-pineapple or apricot preserves,
or serve preserves with scones.
37th Pillsbury Bake-Off