Apricot Scones
Author: Jill Wilkes
Ingredients
- 8 Tablespoons Butter, frozen
- 2 cups All Purpose Flour
- ⅓ cup Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Great Lakes Dried Apricots
- 1 ½-2 teaspoons Orange Zest
- ½ cup Sour Cream
- 1 large Egg
- Orange juice
Instructions
- Preheat oven to 400 degrees.
- Dice the dried apricots in a food processor and then set aside.
- Grate butter with a food processor.
- Switch back to the dicing/mixing blade and add flour, ⅓ cup sugar, baking powder, baking soda and salt.
- Pulse until well mixed.
- In a small bowl stir together the sour cream and egg.
- Stir in the orange zest and apricots.
- Now add this to the dry ingredients in the food processor and pulse until blended.
- It will need some hand mixing to get it to come together so place it in a mixing bowl and hand mix it until a ball is formed.
- Place it on a lightly floured surface and pat it into an 8 – 9 inch circle about ¾ inch thick.
- Brush the top with orange juice and sprinkle with sugar.
- Cut like a pie into 8 triangles.
- Place on a greased cookie sheet about 1 inch apart.
- Bake until lightly browned, about 15 – 18 minutes.
- Cool and serve.
