Lemony Scones With Dried Fruit |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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this is a Betty Crocker recipe with a few changes... you can make a different flavor each time you make them by altering the fruit combos... I always like the apricots in them.. Ingredients:
2 cups flour |
2 teasp. baking powder |
1/2 teasp. baking soda |
1/4 teasp. salt |
1/2 cup butter |
1 ( 8-ounce ) container sour cream |
1 egg |
1/4 cup granulated sugar |
1 teasp. finely grated lemon peel |
2/3 cup snipped dried apricot |
2/3 cup raisins, or snipped dates or prunes, or dried cherries, or dried cranberries.... or any combo that you like |
glaze |
1/2 cup powdered sugar |
2 - 3 teasp. lemon juice |
1/2 teasp. finely grated lemon peel |
1/4 cup toasted walnuts or pecans |
Directions:
1. in a bowl stir together: flour, baking powder, baking soda and salt
2. cut in the butter to resemble coarse crumbs....set aside
3. in bowl stir together: sour cream, egg, granulated sugar, and 1 teasp. lemon peel
4. add sour cream mixture to the flour mixture
5. combine just until moistened ... don't over mix
6. stir in the apricots and dried fruit
7. drop dough onto a lightly greased large baking sheet
8. bake in a preheated oven at 375' F for 18 - 20 minutes or until golden and a toothpick comes out clean
9. cool slightly on a rack
10. .................................................
11. glaze
12. stir together the powdered sugar and the 1/2 teasp. lemon peel
13. stir in enough lemon juice to make a drizzling consistency
14. drizzle over scones
15. sprinkle with the nuts
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