Close
Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| unsalted butter: 1/2 cup |
| sour cream: 8 oz |
| eggs: 1 |
| granulated sugar: 1/4 cup |
| apricots (halved): 2/3 cup |
| plums (sliced): 2/3 cup |
| powdered sugar (sifted): 1/2 cup |
| walnuts (chopped): 1/4 cup |
Lemony scones with dried fruit
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
16 serving(s)
Tags
1. Preheat oven to 375°F. Lightly grease a large baking sheet; set aside. In bowl stir together flour, baking powder, soda, and 1/4 teaspoon salt. Cut in butter to resemble coarse crumbs; set aside. In bowl stir together sour cream, egg, granulated sugar, and 1 teaspoon of the peel; add to flour mixture. Combine just until moistened. Stir in apricots and dried plums. Drop dough onto baking sheet. Bake 18 to 20 minutes or until golden and toothpick inserted in center comes out clean. Cool slightly on rack.
2. For glaze, stir together powdered sugar and 1/2 teaspoon lemon peel. Stir in enough lemon juice to make drizzling consistency; drizzle over scones. If desired, sprinkle with walnuts. Makes 16 to 18 scones.