A tender scone flavored with dried apricots; serve warm with apricot butter for breakfast or brunch.
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1/3 cup Land O Lakes® Butter, softened
2 tablespoons apricot preserves
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 freshly grated orange zest
1/4 teaspoon salt
1/4 cup cold Land O Lakes® Butter, cut into chunks
1/2 cup finely chopped dried apricots
1/4 cup sour cream
1 large Land O Lakes® Egg
3 tablespoons milk
2 teaspoons orange juice
1 tablespoon large grain sugar
*Substitute 1/2 cup your favorite dried fruit.
Combine 1/3 cup softened butter and apricot preserves in bowl. Cover; refrigerate until serving time.
Heat oven to 375°F. Grease baking sheet; set aside.
Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, orange zest and salt in bowl; cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.
Toss apricots with remaining flour in bowl; stir into flour mixture.
Combine sour cream, egg and milk in bowl. Stir into flour mixture just until moistened.
Turn dough onto lightly floured surface; knead 5 to 8 times until smooth. Pat dough to 7-inch circle on prepared baking sheet. Score into 6 wedges; do not separate. Brush dough with orange juice; sprinkle with 1 tablespoon sugar.
Bake 18-23 minutes or until lightly browned. Serve with Apricot Butter.