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2
cups all-purpose flour
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2
teaspoons baking powder
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1/2
teaspoon baking soda
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1/2
cup butter
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1
8 ounce carton dairy sour cream
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1
egg
-
1/4
cup granulated sugar
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1 1/2
teaspoons finely shredded lemon peel
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2/3
cup snipped dried apricots
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2/3
cup snipped pitted dried plums (prunes)
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1/2
cup powdered sugar
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2
- 3
teaspoons lemon juice
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1/4
cup chopped toasted walnuts (optional)
1. Preheat oven to 375 degrees F. Lightly grease a large baking sheet; set aside. In bowl stir together flour, baking powder, soda, and 1/4 teaspoon salt. Cut in butter to resemble coarse crumbs; set aside. In bowl stir together sour cream, egg, granulated sugar, and 1 teaspoon of the peel; add to flour mixture. Combine just until moistened. Stir in apricots and dried plums. Drop dough onto baking sheet. Bake 18 to 20 minutes or until golden and toothpick inserted in center comes out clean. Cool slightly on rack.
2. For glaze, stir together powdered sugar and 1/2 teaspoon lemon peel. Stir in enough lemon juice to make drizzling consistency; drizzle over scones. If desired, sprinkle with walnuts. Makes 16 to 18 scones.
- Servings Per Recipe 16,
- Calories 200,
- Protein (gm) 3,
- Carbohydrate (gm) 28,
- Fat, total (gm) 9,
- Cholesterol (mg) 35,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 13,
- Vitamin A (IU) 534,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 175,
- Potassium (mg) 160,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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