Apricot Sour Cream Scones

  • 2 cups all purpose flour
  • 1/4 cup packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 Tbsp butter, cut into 1/2-inch pieces
  • 2/3 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup chopped dried apricots
  • 1 large egg, beaten
  • Sugar for sprinkling
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Preheat oven to 400° F.

Mix first 5 ingredients in large bowl. Add butter and combine with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns.

Flatten dough into 8-inch round on lightly greased baking sheet. Score into 8 wedges. Brush with beaten egg. Sprinkle with sugar.

Bake until golden, about 20 minutes. Serve warm or at room temperature.

Servings: 8 scones
Submitted by: Recipe Group Member