Cranberry Ginger Oat Scones

Sorce	Dark_Neo
Ingridients
Instructions	Heat oven to 400°F. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, ginger, baking soda and salt; mix well. Work butter into dry ingredients with fork or fingertips until mixture resembles small peas. Stir in cranberries. In small bowl, combine yogurt and egg; blend well. Add to dry ingredients all at once; stir with fork until soft dough forms. Turn dough out onto floured surface; knead gently 8 to 10 times. Transfer to ungreased cookie sheet. Pat into 8-inch diameter circle; sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges; separate wedges slightly. Bake 12 to 14 minutes or until light golden brown. Separate wedges; transfer to cooling rack. Serve warm.

Coconut Cherry Scones with Citrus Butter

Sorce	aoldham
Ingridients	Butter Ingredients: 1/2 cup LAND O LAKES® Butter, softened 1 tablespoon powdered sugar 1 teaspoon freshly grated lemon peel 1 teaspoon freshly grated orange peel   Scones Ingredients: 2 cups all-purpose flour 1/4 cup granulated sugar 2 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup cold LAND O LAKES® Butter 1 large egg, beaten 1/2 cup LAND O LAKES® Half & Half 1/3 cup sweetened flaked coconut 1/2 cup dried cherries or sweetened dried cranberries, chopped 1 teaspoon freshly grated lemon peel 1 tablespoon coarse grain or decorator sugar
Instructions	Heat oven to 375°F. Combine all butter ingredients in small bowl. Beat at low speed, scraping bowl often, until creamy. Set aside. Combine flour, sugar, baking powder and salt in medium bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Combine egg, half & half, coconut, cherries and lemon peel in small bowl. Add to flour mixture. Stir just until flour mixture is moistened. Turn dough onto lightly floured surface; knead lightly 8 to 10 times. Pat dough into 7-inch circle. Place onto greased baking sheet. Cut into 8 wedges. (Do not separate.) Sprinkle with coarse sugar. Bake for 20 to 25 minutes or until golden brown. Cool 15 minutes. Cut wedges apart; remove from baking sheet. Serve warm scones with citrus butter.

Cranberry Orange Scones II

Sorce	Bernard
Ingridients	Scones Ingredients: 1 3/4 cups all-purpose flour 3 tablespoons granulated sugar 2 1/2 teaspoons baking powder 2 teaspoons grated orange peel 1/3 cup LAND O LAKES® Butter 1/2 cup dried cranberries 1 large egg, beaten 4 to 6 tablespoons half & half 1 large egg, beaten 2 tablespoons granulated sugar Orange Butter Ingredients: 1/2 cup LAND O LAKES® Butter, softened 2 tablespoons orange marmalade
Instructions	Heat oven to 400°. Combine flour, 3 tablespoons sugar, baking powder and orange peel in medium bowl; cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in cranberries, 1 egg and just enough half & half until dough leaves sides of bowl. Turn dough onto lightly floured surface; knead lightly 10 times. Roll into 9-inch circle. Place onto ungreased baking sheet; cut into 12 wedges. (Do not separate.) Brush with 1 beaten egg; sprinkle with 2 tablespoons sugar. Bake for 17 to 19 minutes or until golden brown. Cut wedges apart; immediately remove from baking sheet. Meanwhile, combine 1/2 cup butter and orange marmalade in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Serve butter with warm scones.

Date Scones

Sorce	malikyte
Ingridients
Instructions	Preheat oven to 350°F. Lightly grease and flour a baking sheet. In a medium bowl blend together flour, sugar, baking powder and baking soda; mix well. Add chopped butter and using a pastry blender or two knives scissor-fashion, cut in the butter until the mixture resembles coarse meal. Add chopped dates and orange peel in the flour/butter mixture. Make sure you separate and blend dates well, as they have a tendency 'to stick together'. In a small bowl mix the buttermilk and egg together, add to the flour/butter/date mixture. Turn dough onto a floured surface. Add flour as you knead the dough, if necessary. Knead 12 to 15 strokes or until nearly smooth. Use preferred method: 1) SCONE :Shape into an 8-inch dome. Using a serrated knife , score the dough into 8 wedges ( do not cut all the way through the dough). 2) BISCUITS: Shape into a circle maintaining a thickness of about 1/2-inch. Cut into dough with a biscuit cutter, cut dough into 2-inch circles, reworking the scrapings as you go. Place scones/biscuits on cookie sheet; bake for 12 to 15 minutes or until they reach a golden brown color. Remove from oven, place on cooling rack and drizzle with icing while still warm. Icing: In a small bowl mix sugar with orange juice. Mix until sugar has dissolved. Brush over scones using a pastry brush.

Cranberry Orange Scones I

Sorce	NegleySchnapes
Ingridients
Instructions	Preheat oven to 400*F (205*C). In a mixing bowl, combine flour, sugar, baking powder, salt and orange peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add cranberries, beaten egg and half-and-half. Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 portions. Pat each portion into a 6-inch circle about 1/2-inch thick. Place both, about 2 to 3-inches apart, on ungreased baking sheet. Brush with beaten egg white. Bake for 10 to 12 minutes or until golden brown. Cut into wedges to serve. Best served warm.

Filled Cocktail Scones

Sorce	dolly_blonde
Ingridients	Scones Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon dried dill weed 1/2 cup LAND O LAKES® Butter 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded 1 large egg 1/3 cup apple juice 1/3 cup half & half Filling Ingredients: 3 tablespoons honey mustard 16 (2 1/4 x 1 x 1/8-inch) slices (6-ounces) LAND O LAKES® Cheddar Cheese, each slice cut in half 4 ounces thinly sliced deli ham
Instructions	Heat oven to 400°F. Combine flour, baking powder, baking soda, salt and dill weed in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup cheese. Stir together egg, apple juice and half & half with fork in small bowl. Add to dry mixture; stir just until moistened. Turn dough onto lightly floured surface; knead 10 times. Pat dough into 9-inch circle (1/2-inch thick) with lightly floured hands. Cut scones with floured 2-inch biscuit or cookie cutter. Place onto ungreased baking sheet. Bake for 10 to 15 minutes or until lightly browned. Cool. To assemble scones, split each scone in half. Spread each bottom half lightly with honey mustard; layer 1 half slice cheese, 1 slice ham, 1 half slice cheese and top of scone.

Fresh Strawberry Scones

Sorce	hridiInStIgAtOr
Ingridients
Instructions	Special equipment recommended: A rubber spatula or a plastic dough divider. Stir the flour and baking powder together. Cut in the cold butter until the mixture resembles coarse crumbs. Mix the fruit juice concentrate and milk together, stir in the lemon zest. Make a well in the center of the flour mixture, pour in the liquid and begin to mix together using the plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler. Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Put the dough down to a circle about 3/4-inch thick, wrap in plastic and refrigerate for at least one hour. Prepare a baking sheet by sprinkling it with a generous amount of flour. Cut the dough with a serrated knife down the middle, as if you were splitting an english muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra. Pre-heat the oven to 400°F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned. Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.

Fruited Buttermilk Scones

Sorce	Davidluigimasi
Ingridients
Instructions	In a bowl, combine flour, baking powder, and baking soda. Cut in chilled butter and maple syrup. Stir in diced nectarine and grated orange peel. Make a well in center of the mixture and pour in buttermilk. Stir until moistened then pat the dough into a ball, and knead on a floured surface for 3 minutes. Shape into a dome and place on a lightly oiled baking sheet. Bake at 350*F for 15 minutes. Then score the top into 6 wedges with a sharp knife, making 1/2-inch deep cuts. Continue baking for another 20 minutes; or until the top is golden brown.

Fruited Cream Scones

Sorce	esk
Ingridients	Apricot Butter Ingredients: 1/3 cup LAND O LAKES® Butter, softened 2 tablespoons apricot preserves Scones Ingredients: 1 3/4 cups all-purpose flour 1/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons grated orange peel 1/4 teaspoon salt 1/4 cup cold LAND O LAKES® Butter 1/2 cup finely chopped dried apricots* 1/4 cup LAND O LAKES® Sour Cream 1 large egg 3 tablespoons milk Topping Ingredients: 2 teaspoons orange juice 1 tablespoon coarse sugar
Instructions	Combine 1/3 cup softened butter and apricot preserves in small bowl. Cover; refrigerate until serving time. Heat oven to 375*F. Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, orange peel and salt in large bowl; cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Coat apricots with remaining flour in small bowl; stir into flour mixture. Combine sour cream, egg and milk in same 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. Brush dough with orange juice; sprinkle with 1 tablespoon sugar. Bake for 18 to 23 minutes or until lightly browned. Serve with Apricot Butter.

Garlic 'N Cheese Scones

Sorce	ViperRobRushgduk
Ingridients
Instructions	Heat oven to 400°F. Combine flour, parsley, baking powder, basil and garlic salt in medium bowl; cut in Soft Baking Butter with Canola Oil until mixture resembles coarse crumbs. Stir in 1 cup cheese. Stir in sour cream, milk and eggs just until moistened. Turn dough onto floured surface; knead until smooth (1 minute). Divide dough in half. For each half, roll out or pat out dough with floured hands into 8-inch circle. Cut each circle into 8 wedges. Place wedges 1-inch apart onto greased baking sheets. Bake for 10 minutes. Sprinkle wedges with remaining cheese. Continue baking for 4 to 8 minutes or until lightly browned. Serve with LAND O LAKES® Spreadable Butter with Canola Oil.