Lemony Scones with Dried Fruit
Recipe from Better Homes and Gardens

Dried apricots and plums dot these lemony glazed scones. They make the perfect sweet bread recipe for brunch.


Lemony Scones with Dried Fruit

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Servings: 16 to 18 scones
Prep Time: 25 mins
Total Time: 43 mins
Related Categories: Biscuits and Scones, English Scones, Scones
 
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Ingredients
  • 2  cups
    all-purpose flour
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  • 2  tsp.
    baking powder
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  • 1/2  tsp.
    baking soda
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  • 1/2  cup
    butter
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  • 1  8-oz. carton
    dairy sour cream
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  • 1 
    egg
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  • 1/4  cup
    granulated sugar
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  • 1 1/2  tsp.
    finely shredded lemon peel
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  • 2/3  cup
    snipped dried apricots
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  • 2/3  cup
    snipped pitted dried plums (prunes)
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  • 1/2  cup
    powdered sugar
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  • 2  to 3 tsp.
    lemon juice
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  • 1/4  cup
    chopped toasted walnuts (optional)
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Directions
1.
Preheat oven to 375 degrees F . Lightly grease a large baking sheet; set aside. In bowl stir together flour, baking powder, soda, and 1/4 teaspoon salt. Cut in butter to resemble coarse crumbs; set aside. In bowl stir together sour cream, egg, granulated sugar, and 1 teaspoon of the peel; add to flour mixture. Combine just until moistened. Stir in apricots and dried plums. Drop dough onto baking sheet. Bake 18 to 20 minutes or until golden and toothpick inserted in center comes out clean. Cool slightly on rack.
2.
For glaze, stir together powdered sugar and 1/2 teaspoon lemon peel. Stir in enough lemon juice to make drizzling consistency; drizzle over scones. If desired, sprinkle with walnuts.
Nutrition information
Calories 200, Total Fat 9 g, Saturated Fat 6 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 35 mg, Sodium 175 mg, Carbohydrate 28 g, Total Sugar 13 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 7%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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