Starbucks Frappuccino

18 to 22 small ice cubes, crushed
7 ounces double-strength coffee, chilled (see below for recipe)
2 tablespoons vanilla, hazelnut, raspberry, or other Fontana syrup
Whipped cream or ice cream for garnish

Place the ice, coffee, sugar, and syrup in a blender. Blend until the frappe is smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream or a scoop of your favorite ice cream.
Yield: 1 serving
Prep Time: 15 minutes

Here's the recipe for double-strength coffee:

Double-Strength Coffee

1 2/3 cups (16 standard scoops) coarsely ground coffee
12 cups water, simmering
Place coffee into a 12 cup coffee press. Add water. Allow to brew 4 minutes, plunge, then pour into an ice-filled pitcher. To prevent breakage, pour slowly and use a heat-resistant pitcher. Serve over ice, adding cream and sugar to taste.

Yield: 12 cups

Orange Oatmeal Scones

Orange Oatmeal Scones
Starbucks Copycat Recipe

2 1/2 cups all purpose flour
2 cups oatmeal
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold, unsalted butter, cut into chunks
1 egg
1/2 cup orange juice
1 cup raisins, plumped and well dried

Glaze:
milk
sugar
orange zest

Line a large baking sheet with parchment paper. Preheat oven to 425 degrees.

In a large bowl place the flour, oatmeal, sugar, salt, baking powder, baking soda and mix. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice to make a soft dough. Add raisins and turn out onto a lightly floured board. Knead gently to make a soft but firm dough. Roll or pat out into a thickness of 1/2 inch. Using a three-inch serrated cookie cutter, cut into disks. Brush with milk and sprinkle with sugar and orange zest.  Bake until nicely browned, about 14 minutes.