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Home Learning Kitchen Bread - Scones - Apricot-sour Cream Scones

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Post by :a5508902 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1434

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Bread - Scones - 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 mixture 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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Bread - Scones - Apricot-sour Cream Scones

Bread - Scones - Basil Parmesan Scones

Bread - Rolls By Bill