Orange Spiced Scones

Sorce	martyras
Ingridients	Scone 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 cold LAND O LAKES® Butter 1/2 cup raisins 2 large eggs, slightly beaten 4 to 6 tablespoons half & half Orange Butter Ingredients: 1/2 cup LAND O LAKES® Butter, softened 2 tablespoons orange marmalade
Instructions	Heat oven to 400°F. Combine flour, sugar, baking powder and orange peel in medium bowl. Cut in 1/3 cup butter until mixture resembles fine crumbs. Stir in raisins, 1 beaten egg and just enough half & half until mixture is moistened. Turn dough onto lightly floured surface; knead lightly 10 times. Roll into 9-inch circle; cut into 12 wedges. Place 1-inch apart onto ungreased baking sheet. Brush with remaining beaten egg. Bake for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Stir together all orange butter ingredients in small bowl; serve with warm scones.

Savory Onion and Dried Cherry Scones

Sorce	mangoes
Ingridients
Instructions	Combine flour, sugar, salt and baking powder in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Add butter and blend on low speed until mixture resembles cornmeal, with small chunks of butter still visible. Add lemon peel, thyme, pepper, onions and dried cherries. Mix on low speed until just combined. Add eggs and heavy cream; blend on low speed until mixture just holds together. Turn dough onto lightly floured work surface. Gently fold dough over itself five times. Divide dough into two equal pieces. Form each piece of dough into a 7-inch round, about 3/4-inch thick. Cut each round into 6 wedges. Brush tops with egg wash. Place separated wedges onto a baking sheet. Bake in a preheated 425*F oven 20 minutes, or until golden brown. Remove from pan immediately. Let cool slightly on wire racks. These are best served warm.

Pear Ginger Scones

Sorce	tckejean
Ingridients
Instructions	Heat oven to 400°F. Lightly spray large cookie sheet with no-stick cooking spray. In large bowl, combine dry ingredients, reserving 2 teaspoons sugar for topping. Cut in margarine with pastry blender or two knives until mixture resembles course crumbs. In separate bowl, combine yogurt, egg whites and vanilla; mix well. Add to dry ingredients; mix just until moistened. Gently stir in chopped pear until evenly distributed. Drop by 1/4 cupfuls onto prepared cookie sheet. Sprinkle 1/8 teaspoon of remaining sugar on each scone. Bake 16 to 18 minutes or until light golden brown. Serve warm. Recommended storage: Freeze completely cooled scones in tightly wrapped foil or freezer bags. To reheat, unwrap and microwave on HIGH about 30 seconds per scone.

Pear Scones

Sorce	backspace
Ingridients
Instructions	Preheat oven to 400°F. Spray baking sheet with cooking spray. In food processor shred pear and set aside. Combine flours, baking powder, baking soda, sugar, and ginger in food processor. Add margarine and butter, by pulsing machine on and off, until mixture has a cornmeal-like texture. Transfer to large bowl and stir in buttermilk and pear until dough begins to clump together. On lightly floured board knead briefly by hand. Roll dough to 1/2-inch thickness and cut into rounds with a 2 1/2-inch biscuit cutter. Sprinkle tops lightly with remaining sugar. Bake 10 to15 minutes until tops are golden. Serve with jam.

Scottish Oat Scones

Sorce	SjN
Ingridients
Instructions	Preheat oven to 425*F (220*C). Grease a large baking sheet. Set aside. Mix first 6 ingredients in a large bowl. Make a well in center. In another bowl, beat egg until frothy; mix in butter and milk. Pour into well of dry ingredients. Stir to make a soft dough. Pat into two 6 to 7-inch circles. Transfer to prepared baking sheet. Score each top into 8 pie-shaped wedges. Sprinkle with sugar. Bake for 15 minutes until risen and browned.

Sparkling Orange Sugared Scones

Sorce	HeffeSarahHypnos
Ingridients	Topping Ingredients : 1/4 cup granulated sugar 1 1/2 teaspoons grated orange peel Scones Ingredients: 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup cold LAND O LAKES® Butter, cut into 8 pieces 1/2 cup granulated sugar 3/4 cup dried cranberries or dried cherries or fresh or frozen blueberries or finely chopped dried apricots 3/4 cup half-and-half or milk 1 large egg 1 tablespoon grated orange peel Almond Butter Ingredients: 1/2 cup LAND O LAKES® Butter, softened 2 tablespoons powdered sugar 1/2 teaspoon almond extract
Instructions	Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside. Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries. Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary. Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet. Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.

Raisin Scones

Sorce	dj_paul_j
Ingridients
Instructions	Preheat oven to 450°F. In medium bowl; mix flour, sugar, baking powder and orange peel. Cut butter into flour mixture until mixture resembles coarse crumbs. Stir in one beaten egg, raisins, and enough half and half, so the dough just leaves the sides of the bowl. Knead on lightly floured surface for 30 seconds. Roll dough into 9-inch circle; cut into 12 wedges. Place on ungreased baking sheet, brush with beaten egg. Bake for 10 to 12 minutes, or until golden brown.

Special Dark Chocolate Chip Scones

Sorce	gigahertade
Ingridients
Instructions	Heat oven to 375*F. Lightly grease 2 baking sheets. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired. Stir whipping cream into flour mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough into 4 1/2 x 16-inch rectangle about 1 1/4-inches high. Divide rectangle into 12 smaller rectangles each measuring 1 1/2 x 4-inches. Cut each rectangle diagonally, forming a total of 24 triangles.* Transfer triangles to prepared baking sheets, spacing 2-inches apart. Brush with melted butter and sprinkle with additional sugar. Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired.

Sun-Dried Tomato Herb Scones

Sorce	zion
Ingridients
Instructions	Preheat oven to 375°F. Sift flour, Parmesan cheese, baking powder, sugar, herbs, onion flakes (if using), salt and chili powder in a large bowl. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk, egg and sun-dried tomatoes until just moistened; do not over mix. Turn out onto a lightly floured surface and knead until dough forms. Pat into a 1-inch thick rectangle. Cut into triangles and place on a cookie sheet. Brush with a beaten egg, if desired. Bake for 18 to 21 minutes or until golden brown.

Tropical Paradise Scones

Sorce	jamielein
Ingridients
Instructions	Heat oven to 375*F. Lightly grease 2 baking sheets. Stir together flour, 1/2 cup sugar, baking powder and salt in large bowl. Stir in coconut, white chips and macadamia nuts. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2-inches apart. Brush with melted butter and sprinkle with additional sugar. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool.