Cream Scones with Ginger Citrus Glaze

RH Staff

Yield: 12 servings, 2 scones each.

6 cups flour, all-purpose
1 cup sugar
1 Tbsp. baking powder
3/4 tsp. salt
1 cup Crisco® Shortening
1-3/4 cups heavy cream, divided
3 large eggs, beaten
1 Tbsp. vanilla extract
6 cups powdered sugar
1 cup water
3/4 cup Smucker's Orange Marmalade
6 Tbsp. lime juice, fresh
3 Tbsp. crystallized ginger, minced

Preheat conventional oven to 350°F. Combine flour, sugar, baking powder and salt in bowl; mix well. Cut in Crisco® Shortening until mixture resembles coarse crumbs.

Combine 11/2 cups cream, eggs and vanilla extract in small bowl. Add to flour mixture; stir to blend. Turn dough onto lightly floured surface. Knead gently 5 to 6 times. Roll dough into three 7" wide/1" thick circles; cut each into 8 wedges. Arrange on parchment-lined baking sheets.

Brush tops lightly with cream and bake for 15 minutes. Combine powdered sugar, water, Smucker's® Orange Marmalade, lime juice and ginger in bowl and whisk to blend. Drizzle glaze evenly over scones.