This scone is perfect when served with coffee on a weekend morning.
Copyright © 2001 Land O'Lakes, Inc.
- 1 3/4 cups all-purpose flour
- 3/4 cup finely chopped dried apricots
- 1/4 cup sugar
- 1 Tbsp. freshly grated orange peel
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup cold LAND O LAKES® Butter
- 1/4 cup LAND O LAKES® Sour Cream
- 1 egg, slightly beaten
- 3 Tbsp. orange juice
- 1 tsp. almond flavoring
- 1/2 cup powdered sugar
- 1 tsp. LAND O LAKES® Butter, softened
- 1/8 tsp. almond flavoring
- 2 to 3 tsp. milk
Heat oven to 375°F. Combine flour, apricots, sugar, orange peel, baking powder, baking soda and salt in large bowl; cut in 1/4 cup cold Land O' Lakes® Butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg, orange juice and 1 teaspoon almond flavoring in small bowl. Stir into flour mixture just until moistened (1 minute). Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.
Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate.
Bake for 18 to 25 minutes or until lightly browned. Cool 10 minutes.
Meanwhile, combine powdered sugar, 1 teaspoon Land O' Lakes® Butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency. Drizzle over warm scones.