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    I got the recipe for this in Julian, California when my boyfriend and I went to Julian Tea and Cottage Arts for lunch. They serve these delicious scones with whipped cream and raspberry preserves. The recipe is quite heavy on the butter but it makes for very tender and moist scones. I did not have a food processor so I just ground the butter into the flour using an egg whisk, which worked out fine. You may need more flour than what is listed, I did. Rather than rolling them out I simply dropped them by hand onto greased baking sheets. Enjoy.

    Recipe #267855

    2 Reviews |  By Annacia

    Not low fat but somehow you just don't care when eating one.

    Recipe #180057

    These are great for the holidays...or any other time of the year. Recipe from

    Recipe #214051

    These scones are out of this world, and so easy to make! Check out Recipe #59340 to go along with them. The two together makes a nice dessert/snack :-) ENJOY!

    Recipe #59337

    The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious!

    Recipe #208417

    3 Reviews |  By PaulaG

    This recipe comes from Splenda. Serve them hot from the oven, topped with orange marmalade for a wonderful breakfast treat.

    Recipe #118262

    You'll find these bars at Starbucks during special holidays. The texture is like a chewy brownie, but the flavors include white chocolate, zesty orange, and cranberry, finished with a cream cheese frosting. NOTES - this recipe uses a 10x15 pan. One of the photos shows you how to make the right cuts to create signature triangle shapes. Nov. 2013 note - the bars bought from Starbucks have gone down-hill this year with icing that is flavorless and no real ginger flavor to the bars. Skip Starbucks and make your own! For Valentine's Day, I used a heart-shaped cookie cutter and tinted the icing pink. They were beautiful!

    Recipe #203229

    Moist scones that include a sweet orange glaze to drizzle over the top. Eat some now, and freeze some for later. This is a Barefoot Contessa recipe.

    Recipe #186672

    This recipe courtesy of Hotel Carter in Eureka, California.

    Recipe #220925

    Yet another scone recipe, I know. This is from the Vegetarian Epicure - called simply Cream Scones originally, but for the purposes of this site, I thought my new title was more descriptive. These are just wonderful.

    Recipe #198416

    This has been one of my favorite scone recipes for a long time, and I make these quite often. They are quite easy to mak, and taste so wonderful when eaten about 5 minutes out of the oven, slathered with butter. (note: any leftovers, But I doubt if you will have any, can be frozen, just split and toast!)

    Recipe #82088

    This is an easy to make shrimp sauce. It makes about 1 1/2 cups.

    Recipe #26420

    Serve these delicious scones warm with plenty of cold butter and strawberry preserves for a tasty tea time treat!

    Recipe #164200

    4 Reviews |  By Dancer^

    These are wonderful when you split them in half while they are still hot and them spread with butter.

    Recipe #48299

    9 Reviews |  By PanNan

    Great recipe to use up those holiday cranberries! It's delicious any time of year, though, if you can get the cranberries. Note to World Tour participants - I believe the ingredients are very typical for the Canada region.

    Recipe #39563

    6 Reviews |  By *Z*

    This is an adopted recipe. I will post an intro after I make it!!

    Recipe #42798

    I adopted this recipe after the original poster, Mean Chef (IHHDRO), departed the site. He posted the recipe on Aug 19, 2002.

    Recipe #37490

    Recipe #4779

    These make the lightest, fluffiest scones you've ever had...I guarantee it!

    Recipe #116

    A must-have around the holidays, but nice to make all year round.

    Recipe #27910

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