Buttermilk Dried Cherry Scones

Sorce	sUrFeRdUdEliling
Ingridients
Instructions	In a small bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar and the vanilla until the mixture is combined well. In another bowl whisk together the flour the baking powder, the baking soda, and the salt. Blend in the butter with a fork, a pastry cutter or a mixer until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork and stir until the mixture just a sticky dough. Knead the dough gently for a few seconds on a lightly floured surface and pat into a 3/4 inch thick round. With a 1-inch floured fluted cutter, cut out disks and place on an ungreased baking sheet. Brush the tops with the remaining buttermilk and sprinkle them with the granulated sugar. Bake in the middle of a preheated 400 degree oven (375 degrees if using convection) for 10 to 12 minutes, or until they are golden.

Apricot Scones

Sorce	naturehosting
Ingridients
Instructions	Preheat oven to 400*F (205*C). Mix flour, baking powder, and baking soda. Add butter and cut in with a pastry blender. Add apricots and sugar; mix well. Whisk the half and half with the egg, and add to dry ingredients; stir until just blended. Turn out onto a floured surface and knead 8 to 10 times. Pat into a 9-inch circle onto a lightly greased baking sheet and score top into 12 wedges. Bake for 12 to 15 minutes or until lightly browned.

Canadian Cheddar Cheese Scones

Sorce	yus
Ingridients
Instructions	Preheat oven to 425*F (220*C). Lightly grease a baking sheet; set aside. In a mixing bowl, stir flour, salt, baking powder and mustard powder together. Using a pastry blender, cut in the butter until the mixture is crumbly. Stir in the cheese, mixing well. Combine the egg with 1/4 cup of the milk and stir into flour mixture to make a soft dough, adding more milk only if it is needed. Turn dough out onto a lightly floured work surface. Knead several times and then pat dough out into an 8-inch circle onto the prepared baking sheet. Cut into 8 wedges. Brush scones with milk. Bake until tops are just starting to brown, about 9 to 12 minutes. Serve immediately.

Cheddar Dill Scones

Sorce	pvoxBattlefield.no
Ingridients
Instructions	Heat oven to 400°F. Combine all ingredients except butter, half & half and eggs in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in half & half and eggs just until moistened. Turn dough onto lightly floured surface; knead until smooth (1 minute). Divide dough in half; roll each half into 8-inch circle. Cut each circle into 8 wedges. Place wedges 1-inch apart onto greased baking sheets. Bake for 15 to 20 minutes or until lightly browned.

Cheese Pepper Scones

Sorce	[BliZZarD]
Ingridients
Instructions	Preheat oven to 425*F. Melt 2 tablespoons butter in a skillet and saute chopped onion and chopped red bell pepper until soft; set aside. In a large bowl mix together flour, baking powder, salt, white pepper, and cayenne pepper. Cut in 4 tablespoons butter until coarse crumbs are formed. Stir in Gruyere cheese, cheddar cheese, the onion mixture, and milk; stir just to blend. On a lightly floured flat surface, form the dough into 12 rounds, flatten, and place on a greased baking sheet. Brush with milk. Bake for 15 minutes.

Cherry Oat Scones

Sorce	mikerhinos
Ingridients
Instructions	Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon and nutmeg; mix well. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in dried cherries. Add combined milk, yogurt and egg to flour mixture; mix with fork just until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead gently 8 to 10 times. Roll or pat dough into 8-inch circle about 3/4-inch thick. Sprinkle with combined 1 tablespoon sugar and 1/8 teaspoon cinnamon. Cut with 2 1/2-inch heart-shaped biscuit cutter, or cut into 10 wedges with sharp knife. Place about 2-inches apart on cookie sheet. Bake 10 to 14 minutes or until light golden brown. Serve warm. Tightly wrap leftover scones, label and freeze.

Cheddar and Poppy Seed Potato Scones

Sorce	IMECO
Ingridients
Instructions	Preheat oven to 425*F (220*C). Lightly grease a baking sheet In a large mixing bowl, combine the two flours together with baking powder, salt and sugar. Using a pastry blender, cut butter into flour mixture until crumbly. Stir in the shredded potatoes, cheese, poppy seeds and dill. Make a well in the center and add enough milk to make a soft dough (adding more milk as needed). Turn out onto a lightly floured work surface and gently knead several times. Pat into two 6 to 8-inch rounds about 1-inch thick. Cut each into 6 to 8 wedges. Place on prepared baking sheet. Brush with melted butter. Bake until lightly golden, about 12 to 16 minutes.

Cinnamon Bun Scones

Sorce	Annette
Ingridients
Instructions	Heat oven to 425°F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2-inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm.

Chocolate Chip Sweet Cream Scones

Sorce	shadysamir
Ingridients
Instructions	Heat oven to 400°F. Combine flour, sugar, baking powder and salt in medium bowl. Cut in Fresh Buttery Taste™ Spread until mixture resembles coarse crumbs. Stir in chocolate chips, 1 egg and just enough half & half so dough leaves sides of bowl. Knead dough lightly 10 times on lightly floured surface. Roll into 9-inch circle; cut into 12 wedges. Place wedges onto ungreased baking sheet. Brush tops with remaining egg. Bake for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Serve with Fresh Buttery Taste™ Spread.

Cranberry Orange Scones III

Sorce	Gere
Ingridients
Instructions	Preheat oven to 425ºF. Grease a cookie sheet. Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender or fork. Add remaining ingredients, mixing just until dry ingredients are moist. Turn dough onto a lightly-floured surface and gather into a ball. Pat into a circle 3/4-inch thick; cut into 8 wedges. Place on cookie sheet. Sprinkle with sugar. Bake 15 to 18 minutes or until light golden brown.