Sparkling Orange Sugared Scones

Sparkling Orange Sugared Scones
15
1 Review
These buttery sugared scones are perfect for gift-giving or a warm breakfast treat.
30 min
Prep Time
1:10
Total Time
16 scones

Ingredients

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
sweetened dried cranberries or blueberries or 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

Directions

  1. Heat oven to 375°F.
  2. Combine all topping ingredients in bowl; mix well. Set aside.
  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 cranberries.
  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.
  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.
  6. Combine all almond butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.
  7. Separate scones while warm. Serve with almond butter.
  8. Store leftover scones in container with tight-fitting lid at room temperature. Store remaining almond butter covered in refrigerator.

Recipe Tips

- One large or two medium oranges will yield what is needed for the grated orange zest. - A pastry blender is made of 5-6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.

Nutrition Facts (1 scone plus 1 1/2 teaspoons almond butter)

Calories
240
Cholesterol
45mg
Carbohydrates
30g
Protein
3g
Fat
12g
Sodium
190mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

The 1st time I made this I didn't have fresh orange in the house for the peel so I used lemon instead and it was great. I also used the mini scone pan and it only required 20 min. to bake.

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