Lemon-Filled Fresh Ginger Scones

Sorce	Chippo
Caloric	:1 Serving: Calories 260 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 260 mg; Total Carbohydrate 44 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 14 %
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:8 scones 2 cups Gold Medal® all-purpose flour 1/4 cup sugar 3 teaspoons baking powder 1/3 cup firm butter or margarine 2/3 cup buttermilk 1 tablespoon grated gingerroot 1/2 cup lemon curd Coarse or granulated sugar, if desired
Instructions	1. Heat oven to 400°F. Lightly grease cookie sheet. 2. Mix flour, 1/4 cup sugar and the baking powder in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in buttermilk and gingerroot until dough leaves side of bowl and forms a ball. 3. Divide dough in half. Place half of dough on cookie sheet; pat or roll into 7-inch circle. Spread lemon curd over dough to within 1/2 inch of edge. Pat or roll remaining dough into 7-inch circle; gently place over lemon curd. Gently pinch edge to seal. Sprinkle with sugar. Cut surface of dough into 8 wedges, making cuts 1/4 inch deep (do not cut into lemon curd). 4. Bake 18 to 20 minutes or until golden brown. Cool 5 minutes on cookie sheet. Remove from cookie sheet to serving platter or dish; cut into wedges. Serve warm.

Lemon-Cream Cheese Scones

Sorce	manitobamotorsports
Caloric	:1 Serving: Calories 275 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 7 g); Cholesterol 60 mg; Sodium 290 mg; Total Carbohydrate 35 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 0%; Calcium 1
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:8 scones 2 1/4 cups Gold Medal® all-purpose flour 1/4 cup sugar 1 tablespoon grated lemon peel 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup butter or margarine (firm) 1 package (3 ounces) cream cheese, softened 1 egg 1/3 cup milk Lemon juice Sugar
Instructions	1. Heat oven to 400ºF. Mix flour, 1/4 cup sugar, the lemon peel, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. 2. Mix cream cheese and egg in small bowl until smooth. Gradually stir in milk. Stir cream cheese mixture into flour mixture until dough leaves side of bowl and forms a ball. 3. Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet. Brush with lemon juice. Sprinkle with sugar. 4. Bake 16 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Chocolate Chip Scones

Sorce	manitobamotorsports.com
Caloric	:1 Serving: Calories 230 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 440 mg; Total Carbohydrate 30 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 6
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:8 scones 2 cups Original Bisquick® mix 1/2 cup semisweet chocolate chips 1/3 cup whipping (heavy) cream 3 tablespoons sugar 1 egg 1 teaspoon vanilla Additional whipping (heavy) cream Additional sugar
Instructions	1. Heat oven to 425°F. Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms. 2. Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. Cut into 8 wedges, but do not separate. 3. Bake about 12 minutes or until golden brown; carefully separate. Serve warm. High Altitude (3500-6500 ft) No changes.

Fresh Lemon Scones

Sorce	Mekano
Caloric	:1 Serving: Calories 125 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 40 mg; Sodium 160 mg; Total Carbohydrate 14 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 6 %;
Ingridients	Prep Time:20 min Start to Finish:30 min Makes:15 scones 1/3 cup butter or margarine (firm) 1 1/4 cups Gold Medal® all-purpose flour 1/2 cup quick-cooking oats 3 tablespoons sugar 2 1/2 teaspoons baking powder 2 teaspoons grated lemon peel 1/4 teaspoon salt 1 egg, beaten 1/2 cup slivered almonds, toasted 4 to 6 tablespoons half-and-half 1 egg, beaten Sugar, if desired
Instructions	1. Heat oven to 400ºF. 2. Cut butter into flour, oats, 3 tablespoons sugar, the baking powder, lemon peel and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 egg, the almonds and just enough half-and-half so dough leaves side of bowl. 3. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch round cutter. Place about 2 inches apart on ungreased cookie sheet. Brush dough with 1 egg; sprinkle with sugar. 4. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool.

Cranberry-Maple Nut Scones

Sorce	Marsha
Caloric	:1 Serving: Calories 320 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 560 mg; Total Carbohydrate 51 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8 %
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:8 scones Scones 2 1/2 cups Original Bisquick® mix 1/2 cup dried cranberries 1/2 cup chopped walnuts 1/4 cup maple-flavored syrup 3 tablespoons packed brown sugar 3 tablespoons milk 1 egg Maple Glaze 1/2 cup powdered sugar 2 teaspoons milk 1 teaspoon maple-flavored syrup
Instructions	1. Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times. 2. Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate. 3. Bake 11 to 13 minutes or until golden brown. Carefully separate wedges. 4. In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm. High Altitude (3500-6500 ft): Heat oven to 400°F. Increase eggs to 2. Pat dough into 9-inch round. Bake 13 to 15 minutes.

Sweet Potato Scones

Sorce	fitnessphotos
Caloric	:1 Serving: Calories 125 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 180 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 62 %; Vitamin C 2 %; Calcium 4 %;
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:16 scones 2 1/4 cups Gold Medal® all-purpose flour 1/3 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/8 teaspoon ground cloves 1/4 cup firm margarine 1 cup mashed cooked sweet potato 1/2 cup shredded carrot 1/4 cup vanilla fat-free yogurt 1 teaspoon vanilla 1 egg white, slightly beaten, if desired Granulated sugar, if desired
Instructions	1. Heat oven to 400ºF. Mix flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves in medium bowl. Cut in margarine, using fork or pastry blender, until mixture looks like fine crumbs. Stir in sweet potato, carrot, yogurt and vanilla just until dough leaves side of bowl. 2. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll dough 1/2 inch thick. Cut with 2 1/2-inch cookie cutter dipped into flour, or cut into diamonds with knife. Place about 1 inch apart on ungreased cookie sheet. Brush with egg white; sprinkle with granulated sugar. 3. Bake about 20 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Serve warm.

Easy Scone Mix

Sorce	Softkey
Caloric	:1 Serving: Calories 235 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat ncg); Cholesterol 20mg; Sodium 310mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 6%; Vitamin C
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:1 bag mix for 8 scones 2 cups Gold Medal® all-purpose flour 3 teaspoons baking powder 1/4 cup sugar 1 tablespoon poppy seed 1/4 teaspoon salt 1/3 cup butter or margarine 1/3 cup currants
Instructions	1. In large bowl, mix flour, baking powder, sugar, poppy seed and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in currants. Place in resealable food-storage plastic bag, glass jar or gift container. Refrigerate up to 1 week or freeze up to 2 months. 2. Include these directions on package: Heat oven to 425ºF. Mix 2 tablespoons lemon juice and 3/4 cup milk; stir into Easy Scone Mix. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.

I-Love-You Scones

Sorce	Zero_X
Caloric	:1 Serving: Calories 215 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 30 mg; Sodium 320 mg; Total Carbohydrate 36 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 12 %
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:9 scones 1 egg 1/3 cup milk 1/4 cup applesauce 2 tablespoons butter or margarine, melted 1 teaspoon almond extract 2 cups Gold Medal® all-purpose flour 1/2 cup sliced almonds 1/3 cup granulated sugar 3 teaspoons baking powder 1/2 teaspoon salt 4 1/2 teaspoons strawberry or raspberry preserves Powdered sugar
Instructions	1. Heat oven to 400ºF. Grease cookie sheet. 2. Beat egg slightly in medium bowl. Stir in milk, applesauce, butter and almond extract. Stir in remaining ingredients except preserves and powdered sugar just until moistened. 3. Drop dough by 1/4 cupfuls about 3 inches apart onto cookie sheet. Pat into heart shapes about 3 inches wide and 1/2 inch high, using fingers dusted with flour. Make shallow well in center of each heart, using back of spoon dipped into flour. Place 1/2 teaspoon of the preserves in each well. 4. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm. Serve warm.

Coconut, Pineapple and Macadamia Scones

Sorce	Tyler F.
Caloric	:1 Serving: Calories 240 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 6 g); Cholesterol 35 mg; Sodium 410 mg; Total Carbohydrate 25 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 6
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:12 scones 2 1/2 cups Original Bisquick® mix 1/4 cup sugar 1/4 cup firm butter or margarine 1/2 cup flaked coconut 1/2 cup chopped macadamia nuts 1/4 cup whipping (heavy) cream 1 egg 1 can (8 ounces) pineapple, tidbits, well drained
Instructions	1. Heat oven to 425ºF. Spray cookie sheet with cooking spray. Stir together Bisquick mix and sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Stir in remaining ingredients. 2. Pat dough into 10x7-inch rectangle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired. 3. Bake 12 to 14 minutes or until golden brown; carefully separate scones. Serve warm. High Altitude (3500-6500 ft) Bake 14 to 16 minutes.

Fresh Orange Scones

Sorce	Halifernus
Caloric	:1 Serving: Calories 270 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 65mg; Sodium 350mg; Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 9g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:6 scones 1 1/4 cups Gold Medal® all-purpose flour 1/2 cup quick-cooking oats 3 tablespoons sugar 2 teaspoons baking powder 2 teaspoons grated orange peel 1/4 teaspoon salt 1/3 cup firm butter or margarine 1 egg, beaten 4 to 6 tablespoons half-and-half 1 tablespoon orange juice 1 tablespoon sugar
Instructions	1. Heat oven to 400°F. In medium bowl, mix flour, oats, 3 tablespoons sugar, the baking powder, orange peel 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 egg and just enough half-and-half so dough leaves side of bowl. 2. Place dough on lightly floured surface. Knead lightly 10 times. On ungreased cookie sheet, pat or roll into 7-inch circle, 1/2 inch thick. Cut into 6 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with orange juice; sprinkle with 1 tablespoon sugar. 3. Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.