Cream Scones With GInger Citrus Glaze

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 we

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish