Lemon Dried Fruit Scones

Breakfast-Brunch
Cook time: 15 minutes
Servings: 8

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 8 oz sour cream
  • 1 egg
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons finely shredded lemon peel
  • 1 1/3 cups diced dried fruits (apricots, cranberries, prunes, etc.)
  • 1/2 cup powdered sugar
  • 3 teaspoons lemon juice
  • 1/4 cup chopped, toasted walnuts, optional

  1. Preheat oven to 375 degrees. Lightly grease baking sheet. Stir together flour baking powder and soda and 1/4 tsp. of salt. Cut in butter to resemble coarse crumbs.
  2. In another bowl mix sour cream, egg, sugar and 1 tsp. of the lemon peel. Add to dry mixture. Combine just until moistened. Stir in dry fruit.
  3. Drop dough onto baking sheet and bake 18-20 minutes or until golden. Cool slightly.
  4. For glaze: stir together powdered sugar and 1/2 tsp. of lemon peel. Stir in lemon juice to make a drizzling consistency. Drizzle and sprinkle with nuts. Makes 16-18 scones.

1861 Inn

Details

  • Nightly Rate $135 - $155
  • Reviews (230) 4.8
  • Rooms 3
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-5137352466