Apricot–Sour Cream Scones

Apricot–Sour Cream Scones - TeaTime Magazine

These Apricot–Sour Cream Scones are a delightful way to start your spring and summer afternoon teas.

Apricot–Sour Cream Scones
Yield: 20
  • 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
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Brush tops of scones with remaining 1 tablespoon cream.
  7. Bake until edges of scones are light golden brown and a wooden pick inserted in the centers comes out clean, approximately 18 minutes.
  8. Serve warm.
Recommended Condiments: Faux Clotted Cream, Lemon Curd

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