| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

2 cups all purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons butter, cut into 1/2-inch pieces

2/3 cup sour cream

1 teaspoon vanilla extract

1/2 cup chopped dried apricots

1 large egg, beaten

Sugar for sprinkling

1. Preheat oven to 400*F (205*C).
2. Mix first 5 ingredients in large bowl. Add butter and combine with a pastry blender until mixture resembles coarse meal. Make a well in center of mixture. Add sour cream and vanilla to well. Using fork, stir sour cream mixture into dry mixture until dough forms. Turn out onto lightly floured surface. Sprinkle apricots over. Knead dough until apricots are incorporated, about 10 turns.
3. Flatten dough into 8-inch round on lightly greased baking sheet. Score into 8 wedges. Brush with beaten egg. Sprinkle with sugar.
4. Bake until golden, about 20 minutes. Serve warm or at room temperature.

Makes 8 scones.