Tender, warm scones along with delightful citrus butter are a special treat for breakfast or anytime.
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1 |
|
tablespoon powdered sugar |
| 1 |
|
teaspoon freshly grated lemon peel |
| 1 |
|
teaspoon freshly grated orange peel |
| 2 |
|
cups all-purpose flour |
| 1/4 |
|
cup sugar |
| 2 1/2 |
|
teaspoons baking powder |
| 1/4 |
|
teaspoon salt |
| 1/2 |
|
cup cold LAND O LAKES® Butter |
| 1/2 |
|
cup dried cherries or sweetened dried cranberries, chopped |
| 1/2 |
|
cup LAND O LAKES™ Half & Half |
| 1/3 |
|
cup sweetened flaked coconut |
| 1 |
|
egg, beaten |
| 1 |
|
teaspoon freshly grated lemon peel |
| 1 |
|
tablespoon coarse grain or decorator sugar |
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. Set aside.
Combine cherries, half & half, coconut, egg 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.
Recipe Tip
Scotland takes the credit for developing scones, although the British have made them popular all over the world. This biscuit-like quick bread derived its name from the Stone of Destiny (or Scone) where Scottish kings were once crowned.
