PILLSBURY SCONES RECIPES

Steps:

• Heat oven to 425°F. Lightly grease cookie sheets. In large bowl, combine flour, 3 tablespoons of the sugar, baking soda, cream of tartar, salt and orange peel; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in dried fruit bits. Add milk; stir just until dry ingredients are moistened.
• On lightly floured surface, gently knead dough 10 times. Roll or pat dough to 3/4-inch thickness. Cut out scones with floured 3-inch round cutter; place 2 inches apart on greased cookie sheets. Sprinkle remaining 1 tablespoon sugar evenly over scones.
• Bake at 425°F. for 7 to 12 minutes or until light golden brown. Serve warm.

Steps:

• Heat oven to 375°F. Lightly grease cookie sheet. In medium bowl, combine flour, oats, brown sugar, baking powder, salt and 1/2 teaspoon cinnamon; mix well. With pastry blender or fork, cut in 1/2 cup margarine until mixture is crumbly. Add milk all at once; stir just until dry ingredients are moistened.
• On floured surface, gently knead dough 5 or 6 times. Place on greased cookie sheet; press into 6-inch round, about 1 inch thick. Brush top with melted margarine.
• In small bowl, combine sugar and 1/4 teaspoon cinnamon; mix well. Sprinkle over top. Cut into 8 wedges; separate slightly.
• Bake at 375°F. for 20 to 30 minutes or until golden brown. Cut into wedges. Serve warm.