Ingredients

3 1/4

cups all-purpose flour

4

tablespoons sugar

2

teaspoons baking soda

1

teaspoon cream of tartar

1

teaspoon salt

1

tablespoon grated orange peel

6

tablespoons margarine or butter

1

(6-oz.) pkg. (1 1/4 cups) dried fruit bits

1

to 1 1/4 cups milk

Preparation

Heat oven to 425°F. Lightly grease cookie sheets. In large bowl, combine flour, 3 tablespoons of the sugar, baking soda, cream of tartar, salt and orange peel; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in dried fruit bits. Add milk; stir just until dry ingredients are moistened.

On lightly floured surface, gently knead dough 10 times. Roll or pat dough to 3/4-inch thickness. Cut out scones with floured 3-inch round cutter; place 2 inches apart on greased cookie sheets. Sprinkle remaining 1 tablespoon sugar evenly over scones.

Bake at 425°F. for 7 to 12 minutes or until light golden brown. Serve warm.