Cream Scones With GInger Citrus Glaze October 2005

Yield: 12 servings, 24 scones.

6 cups all-purpose flour
1 cup sugar
3 Tbsp. baking powder
3/4 tsp. salt
1 cup Crisco Shortening
1 3/4 cups heavy cream, divided
3 eggs, large, 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.