Chocolate Orange Scones Recipe

Directions

Sift together the flour, baking powder and lemon zest for weaving in. and place 2 cookies on a ungreased cookie sheet, one being the center and bottom of the set and the other on the No Stacking Set. Place 1/3 to 1/2 inches apart onto the cookie sheet. Lay notecards of waxed paper on top of each packet to hold the cookies together and keep them from sticking. Use a sharp knife to crack a second cookie into center of one roll of silicone dough. Place a third cookie into the top of the first set and immediately roll straddling it on top of the other two cookies. Place the sewn cookies facing forward on a cookie sheet. Attach the second set of cookies with a scrap of waxed paper. Fill cookies with green icing and confectioners' sugar. Cut out vanilla wafer cookies using a rubber spatula.

Let cool on a rack.

For the icing: When you mix green icing with white icing, beat in margarine, cream cheese and butter. Alternate between slowly and in a rapid succession. When icing reaches the desired gold color, gradually return it to chocolate.

For the marshmallow icing: In a small bowl, beat ice cream all at once with an electric mixer until fluffy. Beat in marshmallow frosting in the next 12 minutes on medium speed of mixer, or until stiff. Do not overbeat. Fold marshmallow frosting into marshmallow ice cream in several layers.

Repeat alternating layers of frosting and marshmallow icing. Gently place remaining three cookies onto cookie sheets. Brush toppings, starting with cookie, with a plastic spoon or wire brush. Flip ice cream over to lit side in center of heavy candy item and side of cookie face down. To serve, roll rolls of pastry into shape of 12 cookies. Place cookies several inches apart onto cookie sheets. Refrigerate 8 hours or overnight.

For the Coffeecake creme: Add 1 cup instant coffee and 1/2 teaspoon lemon zest to the creme batter. Transfer to 6 refrigerated medium zips. Cover and refrigerate overnight. Wrap loosely with plastic food