Apricot and orange are a wonderful marriage. The scones are light and airy. The apricot bits meld with the orange to make a great mixture. With a little more butter and sour cream than most recipes, they don’t need extra butter and jam and they are perfect for breakfast or brunch. This recipe is not difficult.
1/2 cup dried apricots, diced fine
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
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1/3 cup cold butter cut into chunks
1 cup sour cream
1 large egg yolk
1/2 tablespoon orange zest
Orange glaze (recipe follows)
Preheat the oven to 400 degrees.
1. Cover the diced apricots in very hot water. Let them soak for five minutes and then drain them thoroughly.
2. With a pastry knife, cut the butter into the dry ingredients until it is granular in appearance.
3. Mix the sour cream, egg yolk, and zest together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture and the apricots. Stir with a spatula until moistened. (Note: If the fruit was not completely drained, the dough may be too wet. If so, add more flour as needed.)
4. Dust the countertop with flour and turn the dough out. Pat the dough into a disk about 12 inches in diameter. Cut the disk into wedges and place them on an ungreased baking sheet with room around them to expand.
5. Bake for 12 minutes or until they are golden. Remove to a wire rack to cool. Drizzle with glaze. Serve while still warm.
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1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
Put the powdered sugar and extract into a small bowl. Add orange juice, a little at time, and stir until the frosting is the desired consistency for drizzling.