Carrot Scones

Sorce	SkolVikings
Caloric	:1 Serving: Calories 340 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g, Trans Fat 2g); Cholesterol 35mg; Sodium 340mg; Total Carbohydrate 48g (Dietary Fiber 0g, Sugars 31g); Protein 4g Percent Daily Value*: Vitamin A 15%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:12 wedges 2 packages (3 oz each) cream cheese, softened 1 box Betty Crocker® SuperMoist® carrot cake mix 1/3 cup half-and-half 1 egg 1/2 cup walnuts 1/2 cup raisins 1/2 cup Betty Crocker® Rich & Creamy cream cheese frosting
Instructions	1. Heat oven to 400°F (375°F for dark or nonstick cookie sheet). Grease cookie sheet, or spray with baking spray with flour. 2. In large bowl, cut cream cheese into dry cake mix, using fork, until mixture looks like fine crumbs. Stir in half-and-half, egg, walnuts and raisins until soft dough forms. Knead 6 times on well-floured surface. 3. Divide dough in half; shape each half into a ball. Press dough into 3/4-inch-thick circle (about 6 1/2 inches in diameter). Cut each into 6 wedges with lightly floured knife. Place 1 inch apart on cookie sheet. 4. Bake 17 to 23 minutes or until edges just begin to brown. Remove from cookie sheet. Cool 10 minutes. In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over scones. Serve warm. Store covered at room temperature. High Altitude (3500-6500 ft): Bake 14 to 17 minutes.

Orange-Currant Scones

Sorce	baobao
Caloric	:1 Serving: Calories 105 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 3 g); Cholesterol 25 mg; Sodium 130 mg; Total Carbohydrate 13 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %;
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:20 scones 1/2 cup currants 1 3/4 cups Gold Medal® all-purpose flour 3 tablespoons sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup butter or margarine 1 tablespoon grated orange peel 1 egg, beaten 4 to 6 tablespoons half-and-half 1 egg white, beaten
Instructions	1. Heat oven to 400ºF. Soak currants in enough warm water to cover 10 minutes to soften; drain. 2. Mix flour, sugar, baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in orange peel, egg, currants and just enough half-and-half until dough leaves side of bowl. 3. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough in half. Roll or pat each half into 6-inch circle, about 1/2-inch thick. Place on ungreased cookie sheet; brush with egg white. 4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Cut each circle into 10 wedges.

Chocolate-Almond Scones

Sorce	TmorgainePygon
Caloric	:1 Serving: Calories 210 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 500 mg; Total Carbohydrate 36 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8 %;
Ingridients	Prep Time:15 min Start to Finish:25 min Makes:8 scones 2 1/4 cups Original Bisquick® mix 1/2 cup sugar 1/4 cup baking cocoa 1/2 cup plain low-fat yogurt or low-fat buttermilk 1 teaspoon almond extract 1 egg
Instructions	1. Heat oven to 425ºF. Mix Bisquick, sugar and cocoa in medium bowl. Stir in yogurt, almond extract and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. 2. Place dough on ungreased cookie sheet; pat into 8-inch circle. Brush with additional yogurt if desired. Cut into 8 wedges with floured knife, but do not separate. 3. Bake about 12 minutes or until set. Carefully separate wedges. Serve warm. High Altitude (3500-6500 ft) Bake about 14 minutes.

Apricot Scones

Sorce	Gaej
Caloric	:1 Serving: Calories 200 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 40 mg; Sodium 440 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 6 %
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:8 scones 2 cups Original Bisquick® mix 1/3 cup finely chopped dried apricots 3 tablespoons sugar 1/3 cup whipping (heavy) cream 1 egg 2 tablespoons milk 2 tablespoons sugar
Instructions	1. Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. 2. Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk; sprinkle with 2 tablespoons sugar. Cut into 8 wedges but do not separate. 3. Bake about 12 minutes or until golden brown; carefully seperate wedges. Serve warm. High Altitude (3500-6500 ft) Heat oven to 450ºF. Decrease 3 tablespoons sugar to 2 tablespoons.

Apricot and White Chocolate Scones

Sorce	R_Tillery
Caloric	:1 Serving: Calories 330 (Calories from Fat 130); Total Fat 15g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 300mg; Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 21g); Protein 5g Percent Daily Value*: Vitamin A 10%; Vitami
Ingridients	Prep Time:20 min Start to Finish:40 min Makes:8 scones 1 3/4 cups Gold Medal® all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup firm butter or margarine 1/3 cup finely chopped dried apricots 1/3 cup white vanilla baking chips 1 egg About 1/3 cup half-and-half 1/3 cup white vanilla baking chips, melted
Instructions	1. Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. 2. Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball. 3. On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate. 4. Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. 5. Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.

Dried Cherry-Lemon Scones

Sorce	drjay
Caloric	:1 Serving: Calories 220 (Calories from Fat 90); Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 9g); Protein 3g Percent Daily Value*: Vitamin A 10%; Vitamin C
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:About 10 scones 2 cups Gold Medal® all-purpose flour 1/4 cup sugar 2 teaspoons grated lemon peel 1 1/2 teaspoons cream of tartar 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup firm butter or margarine, cut into 8 pieces 1/3 to 1/2 cup buttermilk 1/2 cup dried cherries About 1 tablespoon milk
Instructions	1. Heat oven to 425°F. In medium bowl, mix flour, sugar, lemon peel, cream of tartar, baking soda and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in enough buttermilk so dough leaves side of bowl and forms a ball. Stir in cherries. 2. On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Brush with milk. Sprinkle with additional sugar if desired. 3. Bake 10 to 15 minutes or until light brown. Immediately remove from cookie sheet. Serve warm or cool.

Cherry-Chocolate Chip Scones

Sorce	blurowzez
Caloric	:1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 40mg; Sodium 380mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 16g); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitam
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:8 scones 2 cups Original Bisquick® mix 1/3 cup finely chopped dried cherries 1/3 cup miniature semisweet chocolate chips 3 tablespoons granulated sugar 1/3 cup whipping (heavy) cream 1 egg About 1 tablespoon milk About 1 tablespoon decorator sugar crystals
Instructions	1. Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cherries, chocolate chips, granulated sugar, whipping cream and egg until soft dough forms. 2. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with sugar crystals. Cut into 8 wedges, but do not separate. 3. Bake 12 to 15 minutes or until golden brown; carefully separate wedges. Serve warm. High Altitude (3500-6500 ft): No change.

Blueberry Scones

Sorce	gebuzchrist
Ingridients
Instructions	Preheat oven to 425*F (220*C). Grease a large baking sheet. Set aside. Mix first 4 ingredients in a large bowl. Cut butter in flour mixture until mixture resembles tiny peas. Add blueberries and mix lightly. Gradually add milk and molasses. Be gentle with dough so berries are not crushed. On a lightly floured surface, shape dough into 1/2-inch thickness circle. Transfer to prepared baking sheet. Score each top into 8 pie-shaped wedges. Bake for 12 to 15 minutes until risen and browned.

Apricot Orange Scones

Sorce	kni
Ingridients	Scones Ingredients: 1 3/4 cups all-purpose flour 3/4 cup finely chopped dried apricots 1/4 cup granulated sugar 1 tablespoon grated orange peel 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup cold LAND O LAKES® Butter 1/4 cup LAND O LAKES® Sour Cream 1 large egg, slightly beaten 3 tablespoons orange juice 1 teaspoon almond flavoring Glaze Ingredients: 1/2 cup powdered sugar 1 teaspoon LAND O LAKES® Butter, softened 1/8 teaspoon almond flavoring 2 to 3 teaspoons milk
Instructions	Heat oven to 375°F. Combine flour, apricots, sugar, orange peel, baking powder, baking soda and salt in large bowl; cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Combine sour cream, egg, orange juice and 1 teaspoon almond flavoring in small bowl. Stir into flour mixture just until moistened (1 minute). Turn dough onto lightly floured surface; knead 5 to 8 times until smooth. Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate. Bake for 18 to 25 minutes or until lightly browned. Cool 10 minutes. Meanwhile, combine powdered sugar, 1 teaspoon butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency. Drizzle over warm scones.

Apricot Sour Cream Scones

Sorce	DynamicDesignz
Ingridients
Instructions	Preheat oven to 400*F (205*C). Mix first 5 ingredients in large bowl. Add butter and combine with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns. Flatten dough into 8-inch round on lightly greased baking sheet. Score into 8 wedges. Brush with beaten egg. Sprinkle with sugar. Bake until golden, about 20 minutes. Serve warm or at room temperature.