1861 Inn

Lemon Dried Fruit Scones: Breakfast-Brunch

Servings: 8

Prep time:15 minutes

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

Step 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.

Step 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.

Step 3:

Drop dough onto baking sheet and bake 18-20 minutes or until golden. Cool slightly.

Step 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.