Lemon Dried Fruit Scones: Breakfast-Brunch
Prep time:15 minutes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
8 oz sour cream
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
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.
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.
Drop dough onto baking sheet and bake 18-20 minutes or until golden. Cool slightly.
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.