Recipes for "scones"

1. Preheat the oven to 425°F.

2. In a large bowl, combine the flour, sugar (if using), baking powder, salt, and butter. Using a spatula, mix until the dough clumps together to form larger pea-size balls. Drizzle in the buttermilk (cream or milk). Add the egg. Mix until the dough is shaggy looking and holds together when squeezed in your hand.

3. Turn the dough out onto a clean surface and pat into a 1-inch-thick square. Cut the dough into 4 pieces. Spread the cream cheese over 3 of the squares, top the cream cheese with jam and raspberries. Stack the berry-topped pieces on top of each other. Add the final piece (with no cream cheese) on top of the stack (see above photos). Press down to flatten. It will be messy.

4. Dust the counter with flour and roll the dough into a 1-inch-thick rectangle. Again, it will be messy. Wrap the dough up, place in the freezer to chill, 20 minutes. Cut into 12 scones. Transfer to a parchment-lined baking sheet and freeze another 10-15 minutes.

5. Brush the scones with buttermilk. Bake 20-25 minutes, until golden on top. They will likely fall to the side while baking.

6. Meanwhile, make the glaze. Lightly brown the butter in a small skillet, then add to a bowl. Add 2 tablespoons of water, the vanilla, and sugar, whisk until smooth, adding more water as needed to thin.

7. Serve the scones warm, drizzled with the glaze and smeared with butter. Enjoy!

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add the butter and toss with the flour. Add the buttermilk and egg. Mix until just combined, being careful not to over-mix. Fold in the blackberries and white chocolate chips. It's OK if some of the berries burst.

3. Turn the dough out onto a floured surface. Pat into a 1-inch thick square. Now cut the dough into 9 large squares or 12 smaller squares. Place on the prepared baking sheet. Brush the tops of the scones with cream. Transfer to the oven and bake until golden brown, 20-22 minutes.

4. Meanwhile, make the lavender glaze. Warm the milk and butter in a small saucepan set over medium heat until steaming, about 3-5 minutes. Remove from the heat and stir in the lavender. Cover and steep 5 minutes. Strain the milk through a fine-mesh strainer and discard the lavender. Stir in the vanilla and powdered sugar, adding more to your taste.

5. Serve the scones warm, drizzle with the glaze and smeared with butter. Enjoy!

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.

Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.

Bake for 10 to 15 minutes the preheated oven, until golden.

Chop the cold butter into 1/2-inch cubes and chill it in the freezer while preparing the dry ingredients.

Simply Recipes / Mark Beahm

Line a baking sheet with a silicone baking mat or parchment paper.

In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, pumpkin pie spice, and salt. Make sure to break up any clumps of brown sugar.

Simply Recipes / Mark Beahm

Add the cold, cubed butter to the flour mixture, tossing with your hands to distribute and coat the butter in the flour. Cut in the butter with a pastry blender until the mixture is crumbly and the butter is cut into pea-sized pieces.

If you don’t have a pastry blender, use the tips of your fingers to work the butter into the flour, pressing and flaking the butter into pea-sized pieces throughout the flour.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In another mixing bowl, whisk together the pumpkin purée and the eggs until smooth.

Simply Recipes / Mark Beahm

Pour the pumpkin mixture into the flour mixture. Gently stir with a rubber spatula until the dough holds together. Don’t overmix. It’s okay if the dough is crumbly or a few dry bits remain.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Scrape the dough onto a lightly floured work surface. Gently knead the dough with your hands a few times to form a cohesive mass. Press the dough into an 8-inch circle about 1 1/2 inches thick.

Use a kitchen knife or a bench scraper to cut the disk into 8 equal-sized triangles.

Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place the baking tray in the freezer to chill the scones while preheating the oven, 20 to 30 minutes.

Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones lightly with some milk and sprinkle them with turbinado sugar.

Simply Recipes / Mark Beahm

Bake the scones until golden on top and browned underneath, 17 to 22 minutes. Allow the scones to cool completely on the pan before adding the glaze.

While the scones cool, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and salt until the glaze is smooth. Adjust the thickness to your preference by adding slightly more maple syrup to thin the glaze, or powdered sugar to thicken it.

Simply Recipe / Mark Beahm

Use a spoon to drizzle the scones with the maple glaze. Allow the glaze to set for 10 minutes, then serve.

Simply Recipe / Mark Beahm

The scones will keep in an airtight container on the counter for up to 2 days. For longer storage, the scones can be frozen for up to 2 months in a reusable freezer container or freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.

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Simply Recipes / Mark Beahm

Measure the flour, sugar, baking powder, baking soda, and salt into a food processor. Process the ingredients to combine them evenly.

Sprinkle the cubed butter over the flour mixture, and process the mixture in 1-second pulses until the butter is no longer visible and the mixture looks somewhat sandy.

In another mixing bowl, whisk together the yogurt and egg until no streaks of egg yolk remain. Pour this mixture into the food processor with the flour and the butter.

Run the food processor for about three seconds, just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl.

Turn out the dough onto a lightly floured surface. Scatter the blueberries over top and fold the dough a few times with a spatula to incorporate. (You can also do this in a separate mixing bowl instead of on the counter, if you prefer.)

With a bench scraper or knife, divide the dough in half and pat into two disks, about 1/2-inch thick and six inches across (you can use the length of your hand as a guide).

Wrap the disks of dough in plastic wrap and refrigerate for at least two hours, or up to 24 hours.

Line a baking sheet with a silicon baking mat or parchment paper.

Unwrap the disks of chilled dough and cut each one into eight wedges (16 wedges total).

Place the wedges an inch apart on the lined baking sheet. Try not to touch the sides or handle the scones too much as you transfer them since this can inhibit how much they rise in the oven.

Bake the scones for 15 to 18 minutes, until they are lightly browned.

While the scones are baking, whisk together the lemon zest, lemon juice, and powdered sugar in a small bowl. The glaze should be a pourable consistency; add additional lemon juice (or milk, or water) 1 teaspoon at a time if needed.

Transfer the scones to a cooling rack with something underneath to catch any dripping glaze (I use wax paper). While the scones are still warm, drizzle each one with a teaspoon of the glaze. Let the scones cool until the glaze has fully set, about 30 minutes.

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Line 2 heavy baking sheets with silpat or parchment paper.

Whisk flour, baking powder, sugar, baking soda, salt and pepper in a large bowl. Using fingertips, rub butter into dry ingredients until coarse meal forms.

Stir in the chives. Add cheese and buttermilk; stir with fork just until a sticky dough forms (bits of cheese will be visible in dough).

Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Do not over-knead!

Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges.

over the surface of the wedges.

Arrange wedges about 1/2 inch apart on an un-greased large baking sheet and bake at 400°F in the middle of the oven until golden brown, about 20 minutes.

Cool on a rack.

Best eaten just baked and warm, with a little butter.

Whisk together the flour, baking soda, cream of tartar, and salt in a large bowl.

In a separate medium sized bowl, whisk together the eggs and sugar. Then whisk in most of the milk.

Make a well in the middle of the flour and pour in the milk egg mixture. Whisk until smooth, adding more milk until you get the right consistency - thin enough to spread on the pan, but not so thin as to run. Fold in the melted butter.

Heat a griddle or large cast iron pan on medium to medium low heat. Coat the pan with a little butter, spreading it with a folded over paper towel. Drop large spoonfuls of batter on the griddle to form pancakes. When bubbles start to appear on the surface (after 2 to 3 minutes), use a metal spatula to flip the pancakes over. Cook for another minute, until lightly browned. Remove to a plate and cover with a clean tea towel to keep warm while you cook the rest of the drop scones.

Serve with butter, jam, or golden syrup (Americans sub maple syrup).

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In a large bowl, combine the flour, sugar, baking powder, and salt, then add the butter and rub into the flour mixture with your fingers until you have a fine crumb (you could also pulse this 5 to 6 times in a food processor to achieve the same sandy texture, but it’s almost as fast to work by hand). If you’re making raisin scones, stir the raisins in now. Transfer to a smaller container, cover, and leave to rest in the refrigerator overnight, or until thoroughly chilled.

The next morning, preheat the oven to 240°C (475°F), Gas Mark 9.

Transfer the butter and flour mixture to the stand mixer. Slowly mix in the buttermilk and milk until the dough comes together.

On a lightly floured surface, roll out the dough to form a circle, about 21cm (8 inches) in diameter and 2cm (.8 inch) thick, then cut out 12 scones using the pastry cutter. Transfer the scones to the prepared baking tray.

Using a pastry brush, carefully brush the tops with the eggwash. We like to let our scones sit out for 20 minutes at room temperature to give the baking powder a chance to activate before we bake them.

Bake until evenly golden, about 12 to 13 minutes. Leave to cool for 5 minutes, then serve warm.

We strongly suggest serving these only on the day of baking. Leftover scones can be frozen and will remain good for up to 3 weeks: as needed, defrost completely, then reheat in a preheated 180°C (350°F), Gas Mark 4 oven for 3 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.

Stir together 1/2 cup milk, currants, and sour cream in a small bowl; stir into flour mixture with a fork until just moistened and holding together.

Transfer dough to a lightly floured surface and pat into a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.

Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.

Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.

Remove from the oven and transfer to wire rack to cool.

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

In a large bowl, sift together flour and salt. Rub in butter lightly with finger tips until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the center of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.

Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 1 inch thick round. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.

Bake in preheated oven for 10 to 20 minutes, or until light brown. Serve hot or let cool on a wire rack.

Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.

Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in butter with a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form a dough.

Turn out dough on a floured surface. Pat or roll into a 9-inch circle about 1/2 inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.

Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.

Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.

Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.

Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.

Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Combine flour, brown sugar, baking powder, and salt in a bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Add blueberries and toss to combine.

Whisk cream and egg together in a separate bowl until well combined; slowly pour into dry ingredients and stir with a rubber spatula until a dough starts to form.

Transfer mixture to a lightly floured surface and knead just until it comes together, 3 or 4 times; don't overwork the dough. Divide dough in half, then form each half into a 6-inch round.

Transfer to an ungreased baking sheet and cut each round into 6 wedges.

Bake in the preheated oven until light golden brown, about 20 minutes. Serve warm.

Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.

Whisk flour, white sugar, baking powder, 1 teaspoon cinnamon, salt, nutmeg, cloves, and ginger together in a large bowl; cut in butter and shortening using a pastry cutter or 2 knives until mixture is crumbly.

Combine pumpkin, egg, and half-and-half in a separate bowl; stir into flour mixture until just combined. Turn dough out onto a floured work surface; shape into a 1/2-inch-thick square. Cut dough into pizza-shaped wedges; arrange on the prepared baking sheet.

Bake in the preheated oven until lightly browned, 10 to 15 minutes. Transfer scones to a wire rack to cool.

Whisk confectioners' sugar, milk, 1/4 teaspoon cinnamon, and pumpkin pie spice together in a bowl; drizzle over scones. Let set.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.

Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.

Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Mix together oats, flour, currants, sugar, baking powder, and salt in a large bowl; make a well in the center. Beat egg in a medium bowl until frothy; stir in melted butter and milk. Pour into the well and mix until a soft dough forms.

Transfer dough to a clean work surface. Divide dough into 2 equal pieces, then pat each piece into a 1/2-inch-thick circle. Place dough circles onto the prepared baking sheet; score each into 8 wedges.

Bake in the preheated oven until risen and browned, about 15 minutes. Split wedges and serve warm.

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Make the scones: Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter with a pastry blender or by rubbing between fingers until lumps are the size of peas. Stir in currants.

Whisk milk and sour cream together in a measuring cup; gently stir into flour mixture until dough is moistened, being careful not to overwork the dough.

With floured hands, pat dough into 2- to 3-inch diameter balls. Place onto the prepared baking sheet and flatten lightly. Scones should slightly touch each other.

Make the egg wash: Whisk egg and milk together. Brush the tops of scones with egg wash and let them rest for about 10 minutes.

Bake in the preheated oven until the tops are golden brown, 10 to 15 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.

Combine flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter until crumbly. Add shredded apple and 1/2 cup milk. Stir to form a soft dough.

Turn dough out onto a lightly floured surface and knead gently, 8 to 10 times. Pat into two 6-inch circles and place on the prepared baking sheet. Brush the tops with 2 tablespoons milk, then sprinkle with 2 tablespoons sugar and cinnamon. Score each dough circle into 6 pie-shaped wedges.

Bake scones in the preheated oven until browned and risen, about 15 minutes. Serve warm.

In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel.

With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork.

Gather the dough into a ball and knead for about 2 minutes on lightly floured board.

Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.

Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.

In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.

Bake in preheated oven until golden brown, about 20 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Whisk flour, brown sugar, baking powder, cinnamon, and salt together in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs.

Whisk half-and-half and egg together in a separate bowl; stir into flour mixture until dough is moistened. Stir in pear. Drop large spoonfuls of dough onto an ungreased baking sheet.

Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly on cooling rack before serving.

Preheat the oven to 425 degrees F (220 degrees C).

Whisk flour, oats, baking powder, 1 teaspoon cinnamon, nutmeg, salt, ½ teaspoon ground ginger, and cloves together in a mixing bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Whisk pumpkin purée, 2 tablespoons cold milk, egg, and vanilla together in a small bowl; fold into flour mixture until just blended.

Divide dough into two sections on a lightly floured surface. Gather each into a ball and knead about 10-12 times. Flatten balls to 1/2-inch thickness and 2 inches apart on a nonstick baking sheet. Cut rounds into sixths with a butter knife, but do not separate wedges.

Bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. Cool.

Mix confectioners' sugar, 1 tablespoon milk, remaining ginger, and reserved cinnamon together in a small bowl. Pour frosting into a resealable plastic bag; snip off a corner and drizzle over cooled scones in a zig-zag fashion.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher or measuring cup with a pour spout.

Whisk flour, sugar, baking powder, lemon zest, salt, and nutmeg (if using) together in a mixing bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, gently tossing ingredients.

Make a well in the center of the flour mixture. Pour cream mixture into well and quickly stir just until dough is blended. Allow dough to rest for 2 minutes.

Turn dough out onto a lightly floured surface and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Cut into eight wedge-shaped pieces using a serrated knife. Separate wedges on the baking sheet, spaced an inch apart.

Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool slightly before serving.

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Sift together flour, baking powder, and salt in a large mixing bowl. Add buttermilk and melted butter; stir until a soft dough is formed.

Turn dough out onto a lightly floured surface and press into a rectangle, about 3/4-inch thick and 4-inches wide. Cut into 8 equal pieces and place on the prepared baking sheet.

Bake in the preheated oven until golden brown, 10 to 15 minutes.

Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.

Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the refrigerator for 10 minutes.

Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4-inch circle. Cut into 8 wedges.

Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.

Stir together confectioners' sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.

To make the scones: Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.

Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.

Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.

Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.

To make the lemon glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick cooking spray.

Sift 2 cups flour, 1/4 cup sugar, baking powder, baking soda and salt into a large bowl. Stir in lemon peel. Cut butter in with a pastry blender or fork until the mixture is resembles cornmeal. Mix in 1/2 cup HERSHEY'S Cinnamon Chips.

In a small bowl, whisk together sour cream, egg yolk, and vanilla. Stir in 1/2 cup melted HERSHEY'S HUGS . Mix into flour and butter mixture, and mix until dough comes together in moist clumps. Gather dough into ball.

Press dough out on lightly floured surface to form a 8 inch round; cut into 6 wedges. Transfer wedges to prepared baking sheet, spacing 1 inch apart. Brush tops lightly with cream.

Bake until scones are crusty on top, and a tester inserted into center comes out clean, about 15 to 20 minutes. Cool slightly. Drizzle the scones alternately with 1/4 cup melted HERSHEY'S HUGS and 1/4 melted HERSHEY'S Cinnamon Chips.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.

Bake in preheated oven until lightly browned, 20 to 25 minutes.

Preheat the oven to 375 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Cut in butter to the flour mixture and then add the zest and buttermilk. Stir until just combined.

Drop by spoonfuls onto lightly greased baking sheets, or form dough into a 1-inch thick circle and cut sections like pie pieces.

Bake for 12 minutes. Cool completely.

Whisk icing ingredients together in a small bowl until smooth. Drizzle icing over cooled scones.

Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Measure out 2/3 cup heavy cream. In a medium bowl whisk together about half of the cream, along with the egg and vanilla extract. You will use the rest of the cream later.

Place a box grater over the prepared baking sheet. Grate the butter on the large holes of a box grater. When you get down to a small nub of butter, chop that nub into a few small pieces.

Use the parchment paper as a sling to transfer the butter to the dry ingredients in the large bowl. Then, return the parchment paper to the baking sheet.

Use your fingers to toss the butter in the flour, breaking up any clumps, until evenly coated.

Carefully drizzle the cream, egg, and vanilla mixture over the butter-flour mixture in the large bowl. Use a fork or your hands to combine and lightly mix. The mixture will start to look sandy.

Add the remaining half of the reserved cream 1 tablespoon at a time, continuing to combine with a fork or your hands, until a rough and lumpy, but cohesive, dough ball forms. You may not use all the remaining cream.

Turn the dough out onto a floured work surface and pat into a rough 1-inch-thick circle about eight inches in diameter.

Use a sharp knife or bench scraper to cut the dough into eight wedges. Transfer the wedges to the prepared baking sheet, spacing them evenly apart, about an inch or two between scones.

Refrigerate the unbaked scones while you place a rack in the middle of the oven and preheat the oven to 400°F.

Once the oven has preheated, using a pastry brush, brush the scones with the remaining 1 tablespoon of heavy cream. Sprinkle evenly with the coarse sugar.

Bake, until the scones are golden brown, 18 to 22 minutes.

Let scones cool for 5 minutes on the baking sheet before enjoying warm or transferring to a cooling rack to cool completely.

Scones are best enjoyed fresh the day they’re baked, either warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

Line a large baking sheet with parchment paper and set it aside.

In a large bowl, combine the sugar and orange zest. With your fingers, rub the zest into the sugar to infuse it with the orange oil. Add the flour, baking powder, and salt, and whisk to combine.

Simply Recipes / Sally Vargas

Distribute the butter over the dough and pinch the cubes with your fingers to flatten them. Toss them in the flour until the mixture looks flaky. Stir in the cranberries.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

In a small bowl or measuring cup, beat the egg and 1 cup heavy cream together. Drizzle it over the dry ingredients, using one hand to toss the ingredients together until large clumps form. If the dough seems dry at this point, add a little heavy cream, one tablespoon at a time.

Without working the dough too much, squish and knead the dough in the bowl until it forms a rough ball.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

On a lightly floured work surface, turn out the dough. Cut it in half using a sharp chef’s knife or bench scraper. Use your hands to form each half into flat rounds that are 6 inches in diameter and about 1 inch thick.

Transfer the rounds to the baking sheet. With the knife or bench scraper, cut each circle into 6 wedges. Separate the wedges on the baking sheet so they are at least 1 inch apart.

Use a pastry brush to brush the tops of the scones with the remaining 2 tablespoons heavy cream. Place the baking sheet in the freezer for 15 to 30 minutes.

Simply Recipes / Sally Vargas

Bake the scones for 20 to 22 minutes or until they are golden brown on top and the bottoms are browned. Remove from the oven and let cool on the baking sheet for 10 minutes.

Simply Recipes / Sally Vargas

Sprinkle them with powdered sugar. I recommend serving them right away! Of course, they’ll be wonderful a few hours later, but you’ll want to gobble them up warm.

Did you love this recipe? Give us some stars below!

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Combine flour, sugar, baking powder, and salt in a large bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs.

Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns.

Pat or roll dough out into a 1/2-inch thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet.

Bake scones in the preheated oven until golden brown on top, about 15 minutes.