These buttery sugared scones are perfect for gift-giving or a warm breakfast treat.
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Topping
14 cup sugar
1 12 teaspoons freshly grated orange zest
Scones
2 12 cups all-purpose flour
2 teaspoons baking powder
12 teaspoon salt
12 cup cold Land O Lakes® Butter, cut into 8 pieces
12 cup sugar
34 cup sweetened dried cranberries or blueberries or finely chopped dried apricots
34 cup Land O Lakes® Half & Half
1 tablespoon freshly grated orange zest
Almond Butter
12 cup Land O Lakes® Butter, softened
2 tablespoons powdered sugar
12 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 cranberries.
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 small 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.
- 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.
- 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.
