Spend a special morning moment enjoying warm scones and luscious almond butter.
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Topping
1/4 cup sugar
1 1/2 teaspoons freshly grated orange zest
Scones
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 sugar
3/4 cup finely chopped dried apricots
3/4 cup Land O Lakes® Half & Half
1 large Land O Lakes® Egg
1 tablespoon freshly grated orange zest
Almond Butter
1/2 cup Land O Lakes® Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
STEP 1
Heat oven to 375°F.
STEP 2
Combine all topping ingredients in bowl; mix well. Set aside.
STEP 3
Combine flour, baking powder and salt in another bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and apricots.
STEP 4
Stir together half & half, egg and 1 tablespoon orange zest in bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary.
STEP 5
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 25-30 minutes or until scones are lightly browned. Cool 15-20 minutes on baking sheet.
STEP 6
Combine all almond butter ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
STEP 7
Separate scones while warm. Serve with almond butter.
STEP 8
Store leftover scones in container with tight-fitting lid at room temperature. Store remaining almond butter covered in refrigerator.