I'm no longer sure where online I had initially picked up this recipe since the wording differs from the versions that that I have been able to locate recently. However, the reason under which I originally sought it out is still clear...
Several years ago, I ran into a sale of Sunsweet Apricots (16 oz) at CVS for $1.99 a carton (regular price probably being over $4) and I had a coupon(!) so I picked up two for about a dollar each. DEAL! But only if I could manage to do something with them before they went bad. What to do?
Since I was about to host a tea with a friend, I decided to bake up my first batch of scones as one of my contributions. They turned out great! Moist and flavorful, the ladies gobbled them up without the addition of any spreads!
In fact, this is one of the few recipes of my collection that my mom will actually request that I make. :)
Today, I made these scones again, by special request of that same friend for a potluck tea/lunch! Even the ladies who claimed to not like scones liked them!
Apricot Sour Cream Scones
The River Street Inn, Sun Valley ID
2 cups all purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons 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
Sugar for sprinkling
Preheat oven to 400*F (205*C).
Mix first 5 ingredients in large bowl. Add butter and combine with a pastry blender until mixture resembles coarse meal. Make a 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 on lightly greased baking sheet. Score into 8 wedges. Brush with beaten egg. Sprinkle with sugar.
Bake until golden, about 20 minutes. Serve warm or at room temperature.
Makes 8 scones.
The River Street Inn, Sun Valley ID
2 cups all purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons 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
Sugar for sprinkling
Preheat oven to 400*F (205*C).
Mix first 5 ingredients in large bowl. Add butter and combine with a pastry blender until mixture resembles coarse meal. Make a 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 on lightly greased baking sheet. Score into 8 wedges. Brush with beaten egg. Sprinkle with sugar.
Bake until golden, about 20 minutes. Serve warm or at room temperature.
Makes 8 scones.
Vivian's Notes:
1) Use extra sour cream (but still under a cup) for extra moistness - about 3/4 cup perhaps
2) Add extra fruit - I tend to dice 14-16 apricots into 6ths
3) One envelope of Sugar In The Raw is great for sprinkling the tops of the scones!
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