Our - and - Recipes

This scone is perfect when served with coffee on a weekend morning.

Scones Ingredients:
1 3/4 cups all-purpose flour
3/4 cup finely chopped dried apricots
1/4 cup sugar
1 tablespoon freshly grated orange peel
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold butter or margerine
1/4 cup sour cream
1 egg, slightly beaten
3 tablespoons orange juice
1 teaspoon almond flavoring

Glaze Ingredients:
1/2 cup powdered sugar
1 teaspoon butter or margerine, softened
1/8 teaspoon almond flavoring
2 to 3 teaspoons 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 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 butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency. Drizzle over warm scones.

Yield: 6 scones
From: Land O' Lakes website

Carol
Grouse Ridge B&B
In the historic Gold Canyon Highlands, Rock Creek, BC

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