Tender, warm scones along with delightful citrus butter are a special treat for breakfast or anytime.
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1/2 cup Land O Lakes® Butter, softened
1 tablespoon powdered sugar
1 teaspoon freshly grated lemon zest
1 teaspoon freshly grated orange zest
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, cut into chunks
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 large Land O Lakes® Egg, beaten
1 tablespoon coarse grain or decorator sugar
Heat oven to 375°F.
Combine all butter ingredients in bowl. Beat at low speed, scraping bowl often, until creamy. Set aside.
Combine flour, sugar, baking powder and salt in 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 zest in another 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 20-25 minutes or until golden brown. Cool 15 minutes. Cut wedges apart; remove from baking sheet. Serve warm scones with citrus butter.
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.