Golden Apricot Scones

Sorce	Mezlan
Ingridients
Instructions	Combine and mix flour, 2 tablespoons sugar, baking powder and salt. Add butter and cut into flour mixture until mixture resembles coarse cornmeal. Add apricots and toss until pieces are coated with flour mixture. Reserve 1 tablespoon milk; mix remaining milk and egg. Add milk mixture to flour mixture and stir until moistened. On a lightly floured board, knead dough gently about 10 times. Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces. Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar. Bake at 450°F 12 to 15 minutes or until golden brown and wooden pick inserted near center comes out clean.

Fruit and Oat Scones

Sorce	Acolyte
Ingridients
Instructions	Heat oven to 400°F. Lightly spray cookie sheet with cooking spray. In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda, cinnamon and salt; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs. Stir in dried fruit. Add combined buttermilk and egg substitute to flour mixture all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.) Drop dough by 1/4 cup portions 2-inches apart onto cookie sheet. Bake 12 to 15 minutes or until very light golden brown. Serve warm.

Maple Whole Wheat Scones

Sorce	cnm
Ingridients
Instructions	Heat oven to 375°F. Combine flour, whole wheat flour, brown sugar, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Combine half & half and egg in small bowl until smooth. Stir egg mixture into flour mixture just until moistened. Stir in currants. Turn dough onto lightly floured surface; knead 4 to 5 times until smooth, adding more flour, 1 tablespoon at a time, if necessary. Divide dough in half. Pat each half into 7-inch circle on large greased baking sheet. Score each half into 8 wedges. (Do not separate.) Brush tops with half of maple syrup. Bake for 20 to 25 minutes or until lightly browned. Brush with remaining maple syrup. Cut into wedges. Serve warm.

Lemon Cornmeal Scones

Sorce	belovedone
Ingridients	Topping Ingredients: 2 tablespoons granulated sugar 1 teaspoon grated lemon peel Scones Ingredients: 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 2 tablespoons granulated sugar 4 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cold LAND O LAKES® Butter, cut into 6 pieces 1/3 cup half & half 2 large eggs 2 teaspoons grated lemon peel
Instructions	Heat oven to 400°F. Combine all topping ingredients in small bowl; set aside. Combine flour, cornmeal, 2 tablespoons sugar, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in half & half, eggs and 2 teaspoons lemon peel just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth, adding only enough flour as necessary to keep dough from sticking to surface. Pat dough into 9-inch circle on greased baking sheet. Sprinkle topping evenly over dough. Score circle into 8 wedges with knife, do not separate. Bake for 15 to 20 minutes or until lightly browned. Cool 10 minutes. Carefully separate scones.

Donna's Heavenly Orange Chip Scones

Sorce	Chris Reilly
Ingridients
Instructions	Preheat oven to 350° F. Lightly grease baking sheets. Combine flour, granulated sugar, baking powder, baking soda and salt in large bowl. Add morsels, raisins and orange peel; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Combine buttermilk, 2 eggs and orange extract in small bowl. Pour buttermilk mixture into flour mixture; mix just until a sticky dough is formed. Do not overmix. Drop by 1/4 cupfuls onto prepared baking sheets. Combine remaining egg and milk in small bowl. Brush egg mixture over top of dough. Bake for 18 to 22 minutes or until wooden pick inserted in center comes out clean. For best results, bake one baking sheet at a time. Cool on wire racks for 10 minutes. Drizzle scones with icing. Serve warm. For Icing : Combine 2 cups powdered sugar, 1/4 cup orange juice, 1 tablespoon grated orange peel and 1 teaspoon orange extract in medium bowl. Mix until smooth.

Glazed Apple-Raisin Scones

Sorce	gdz
Ingridients
Instructions	Preheat oven to 425*F (220*C). Lightly grease a baking sheet; set aside. In a mixing bowl, stir flour, sugar, baking powder, cinnamon and salt together. Using a pastry blender (or tips of your fingers), cut in the shortening until mixture is crumbly. Add the grated apple and raisins, mixing well. Stir in the buttermilk just until mixture is combined. Turn dough out onto a lightly floured work surface. Roll dough in the flour to form a ball and then pat dough out into an 8-inch circle and cut into 8 wedges. Place scones, about 1-inch apart, onto the prepared baking sheet. Bake for about 12 to 14 minutes or until nicely browned. Remove from oven and place scones on a wire rack which as been set over waxed paper to catch the drips. Generously brush the glaze over the tops and sides of scones. Allow glaze to set before serving. For the glaze: Combine all ingredients with enough milk or water until consistency is thin enough to use a pastry brush to apply it onto the scones. Store any leftovers in a very loosely covered container.

Nescafe Date Scones

Sorce	Xof
Ingridients
Instructions	Preheat oven to 425° F. Lightly grease large baking sheet. Combine evaporated milk and Nescafé in small bowl; stir until coffee is dissolved. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Nescafé mixture, dates and vanilla extract until mixture forms soft dough. Knead 5 to 7 times on lightly floured surface. Gently pat or roll to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter; place on prepared baking sheets. Sprinkle 1 tablespoon sugar over tops. Bake for 11 to 12 minutes or until lightly browned. Serve warm.

North Country Rosemary Olive Scones

Sorce	Lep
Ingridients
Instructions	Heat oven to 425°F. Lightly grease cookie sheet. In large bowl, combine flour, oats, sugar, baking powder, rosemary, pepper and salt. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add combined remaining ingredients. Mix just until dry ingredients are moistened. Turn out onto lightly floured surface; knead 8 to 10 times. Pat dough into 8-inch circle about 3/4-inch thick. Cut into 8 wedges; place wedges on cookie sheet. Bake 18 to 20 minutes or until light golden brown. Serve warm.

Oatmeal-Currant Scones

Sorce	R&#ezzionline
Ingridients
Instructions	Preheat the oven to 375°F. Heat orange juice and water in a small pan. Add currants and simmer for 1 minute. Set aside to cool. In a food processor, grind oats with flour, sugar, baking powder, baking soda and salt. Add butter and run the machine in short spurts until it has the consistency of sand. Transfer to a large bowl. Add milk and currants with their liquid. Stir until mixture comes together. Form dough into a ball with your hands, adding additional milk if necessary. Press or roll out the ball of dough until it is 1-inch thick. Cut dough into 16 squares or triangles and bake on an ungreased baking sheet for 15 minutes or until lightly browned on the edges.

Oatmeal Scones

Sorce	LaPrincessaAzteca
Ingridients
Instructions	Preheat oven to 400*F. Combine the flour, sugar, salt, baking soda, baking powder, and butter in the bowl of an electric mixer. Using the paddle attachment, mix at low speed until the butter is the size of small peas. (Or use a pastry cutter, or the tips of your fingers.) Add the 3 cup oats, currants, and chopped orange zest. Continue to mix, slowly pouring in the buttermilk, just until the dough comes together. Put the dough on a lightly floured board and roll it out into a 3/4-inch-thick circle. Cut the dough into 10 circles, each 3 1/2-inches in diameter. Put the scones on a parchment-lined baking sheet and bake them for approximately 20 minutes, until golden brown.