A hint of orange hides in the sweet glaze of these tender scones.
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2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold Land O Lakes® Butter, cut into 8 chunks
1/2 cup sugar
1/2 cup currants
2 teaspoons freshly grated lemon zest
1 cup sour cream
1 large Land O Lakes® Egg, separated
1 tablespoon water
2 tablespoons sugar
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
2 to 4 teaspoons orange juice
Heat oven to 375°F.
Combine flour, baking powder, baking soda and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine 1/2 cup sugar, currants and lemon zest in another bowl. Stir into flour mixture.
Combine sour cream, egg yolk and water in bowl with whisk until smooth. Stir sour cream mixture into flour mixture. (Mixture will be dry.)
Turn out onto lightly floured surface; knead about 8 to 10 times to combine all ingredients.
Divide dough in half. Pat each half into 8x6-inch (about 1/2 inch thick) rectangle on 2 large greased baking sheets. Cut each rectangle into 12 (2-inch) squares. Do not separate dough squares.
Beat egg white in bowl with fork until frothy. Brush tops of scone dough with egg white; sprinkle with 2 tablespoons sugar. Bake 15-20 minutes or until lightly browned. Cool 10 minutes.
Combine all glaze ingredients in bowl, adding enough orange juice for desired glazing consistency. Drizzle over warm scones. Serve immediately.
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.