APRICOT-SOUR CREAM SCONES
2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1 large egg, beaten to blend (for glaze)
Additional golden brown sugar
Preheat oven to 400°F. Mix first 5 ingredients in large bowl.
Add butter; rub in with fingertips until mixture resembles coarse
meal. Make well in center of mixture. Add sour cream and vanilla
to well. Using fork, stir sour cream mixture into dry ingredients
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. Cut into 8 wedges.
Transfer wedges to baking sheet. Brush with egg. Sprinkle with
brown sugar. Bake until golden, about 20 minutes. Serve warm or
at room temperature.
Makes 8.
Bon Appétit
November 1997
Restaurant; The River Street Inn, Sun Valley ID
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