Scones are welcome any time of the day.
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2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup cold Land O Lakes® Butter
1 1/4 cups Land O Lakes® Half & Half
1 large Land O Lakes® Egg
1/3 cup currants or raisins
1/4 cup real maple syrup
*Substitute maple-flavored syrup.
Heat oven to 375°F.
Combine flour, whole wheat flour, brown sugar, baking powder, and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine half & half and egg in small bowl until smooth. Stir egg mixture into flour mixture just until moistened. Stir in currants.
Turn dough onto lightly floured surface; knead 4 to 5 times until smooth, adding more flour, 1 tablespoon at a time, if necessary.
Divide dough in half. Pat each half into 7-inch circle on large greased baking sheet. Score each half into 8 wedges. (Do not separate.)
Brush tops with half of maple syrup. Bake 20-25 minutes or until lightly browned. Brush with remaining maple syrup. Cut into wedges. Serve warm.
- Dip knife in flour if dough is sticky.
- Scones are a traditional Scottish quick bread and were originally made with oats, baked on a griddle and served in triangular-shaped pieces. Today, scones can be savory or sweet, come in many different shapes and are popular to serve with any meal.
- If you don’t have a pastry blender, use slightly softened butter and mix with a fork. Scones may spread more than when made with cold butter.
Maple syrup is for more than just pancakes, although we love it there too. It add sweetness and flavor to breakfast and baked goods.