These scones are perfect for a spring brunch.
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2 cups all-purpose flour
1/2 cup sugar
1 tablespoon freshly grated lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter, cut into chunks
3/4 cup Land O Lakes® Heavy Whipping Cream
3/4 cup chopped dried apricots
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
2 tablespoons lemon juice
Heat oven to 400°F.
Combine flour, sugar, lemon zest, baking powder and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in whipping cream and chopped apricots.
Turn dough onto lightly floured surface; knead 5-10 times. Divide dough into 4 equal pieces. Shape each piece into 8-inch log; flatten each slightly. Cut each log into 5 equal pieces.
Place 1 inch apart onto ungreased baking sheets. Bake 10-11 minutes or until edges are golden brown. Move to cooling rack; cool completely.
Combine all glaze ingredients in bowl. Beat at low speed until creamy. Spread or spoon over cooled scones.
Use kitchen shears to cut apricots or spray sharp knife with no-stick cooking spray to prevent sticking.
The best part about weekend mornings is the smell of freshly baked goods in your very own oven. Whether you crave sweet or savory, you’ll love these muffins, scones and quick breads.