This scone is perfect when served with coffee on a weekend morning.
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Scones
1 34 cups all-purpose flour
34 cup finely chopped dried apricots
14 cup sugar
1 tablespoon freshly grated orange zest
1 12 teaspoons baking powder
12 teaspoon baking soda
14 teaspoon salt
14 cup cold Land O Lakes® Butter
14 cup sour cream
1 large Land O Lakes® Egg, slightly beaten
3 tablespoons orange juice
1 teaspoon almond extract
Glaze
12 cup powdered sugar
1 teaspoon Land O Lakes® Butter, softened
18 teaspoon almond extract
2 to 3 teaspoons milk
STEP 1
Heat oven to 375°F.
STEP 2
Combine flour, apricots, sugar, orange zest, baking powder, baking soda and salt in bowl. Cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.
STEP 3
Combine sour cream, egg, orange juice and 1 teaspoon almond extract in another bowl. Stir into flour mixture 1 minute or just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.
STEP 4
Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate.
STEP 5
Bake 18-25 minutes or until lightly browned. Cool 10 minutes.
STEP 6
Combine powdered sugar, 1 teaspoon butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency in bowl. Drizzle over warm scones.
Scones aren’t the dry, one-dimensional bakery item they once were. Adding dried fruit and sweet morsels bring new life to this traditional food. No matter how you like them, there’s a scone recipe here for every taste.
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