These Apricot–Sour Cream Scones are a delightful way to start your spring and summer afternoon teas.
Apricot–Sour Cream Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold salted butter, cut into pieces
- ½ cup chopped dried apricots
- ⅓ cup sour cream
- 7 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add apricots, stirring to combine.
- In a liquid-measuring cup, combine sour cream, 6 tablespoons whipping cream, and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2-inch fluted round cutter, cut 20 scones from dough. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are light golden brown and a wooden pick inserted in the centers comes out clean, approximately 18 minutes.
- Serve warm.