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Fruited Cream Scones with Apricot Butter




Source of Recipe


Internet


List of Ingredients




APRICOT BUTTER:
1/3 cup Butter, softened
2 tablespoons apricot preserves

SCONES:
1 3/4 cups all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/4 cup cold Butter
1/2 cup finely chopped dried apricots*
1/4 cup Sour Cream
1 egg
3 tablespoons milk

TOPPING:
2 teaspoons orange juice
1 tablespoon large grain sugar


Recipe



Combine 1/3 cup softened butter and apricot preserves in small bowl. Cover; refrigerate until serving time.

Heat oven to 375 degrees F.

Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, orange peel and salt in large bowl; cut in 1/4 cup cold butter until mixture resembles coarse crumbs.

Coat apricots with remaining flour in small bowl; stir into flour mixture.

Combine sour cream, egg and milk in same small bowl. Stir into flour mixture just until moistened (1 minute). Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.

Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate. Brush dough with orange juice; sprinkle with 1 tablespoon sugar.

Bake for 18 to 23 minutes or until lightly browned. Serve with Apricot Butter.

*Substitute 1/2 cup your favorite dried fruit.

Makes 6 scones