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Lemony Scones with Dried Fruit

Makes: 16 to 18 servings
Prep 25 mins Bake 375°F 18 mins
Lemony Scones with Dried Fruit
Ingredients
  • 2  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  cup  butter
  • 1 8  ounce carton  dairy sour cream
  • 1  egg
  • 1/4  cup  granulated sugar
  • 1 1/2  teaspoons  finely shredded lemon peel
  • 2/3  cup  snipped dried apricots
  • 2/3  cup  snipped pitted dried plums (prunes)
  • 1/2  cup  powdered sugar
  • 2 - 3  teaspoons  lemon juice
  • 1/4  cup  chopped toasted walnuts (optional)
Directions

1. Preheat oven to 375 degrees F. Lightly grease a large baking sheet or line a baking sheet with parchment paper; 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.

Nutrition Facts (Lemony Scones with Dried Fruit)
  • Servings Per Recipe 16,
  • cal. (kcal) 200,
  • Fat, total (g) 9,
  • chol. (mg) 35,
  • sat. fat (g) 6,
  • carb. (g) 28,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 13,
  • pro. (g) 3,
  • vit. A (IU) 534,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 175,
  • Potassium (mg) 160,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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