Cream Scones with Ginger Citrus Glaze

YIELD: 24 scones

6 cups flour, all-purpose
1 cup sugar
3 Tbsps. baking powder
1/2 tsp. salt
1 cup Crisco shortening
1 1/2 cups heavy cream, divided
3 large eggs, beaten
1 Tbsp. vanilla extract

6 cups powdered sugar
1 cup water
1/2 cup orange marmalade
6 Tbsps. lime juice, fresh
3 Tbsps. crystallized ginger, minced

  1. To make the scones: Preheat conventional oven to 350°F.<

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