Orange Scone Wedges with Cream Cheese Filling

Ingredients

• 6 oz cream cheese softened
• 0.3 cup granulated sugar 
• 1 tablespoon orange zest grated
• 1.8 cups flour all-purpose
• 3 tablespoons granulated sugar 
• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon salt 
• 6 tablespoons butter firm
• 1 tablespoon orange zest grated
• 0.3 cup whipping cream 
• 1  eggs 
• 1  eggs beaten
• 2 tablespoons coarse salt white

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• blender
• hand mixer

Directions

1. Heat oven to 400°F. In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
2. In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt.
3. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture looks like fine crumbs. Stir in 1 tablespoon orange peel, whipping cream and 1 egg.
4. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Divide dough in half. Pat or roll each half into 9-inch round, about 1/4 inch thick.
5. Spread filling over half of each round.
6. Fold each dough round in half over filling. With sharp knife, cut each half-round into 6 wedges. On ungreased cookie sheet, place wedges 1 inch apart.
7. Brush tops with beaten egg; sprinkle with coarse sugar.
8. Bake 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack.
9. Serve warm.