Sour Cream Apricot Scones Recipe

Name: Sour Cream Apricot Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup brown sugar, firmly packed; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 5 tablespoons cold unsalted butter, cut into 1/2 inch pieces; 2/3 cup sour cream; 1 teaspoon vanilla extract; 1/2 cup chopped dried apricot; 1 large egg, beaten; brown sugar, to sprinkle

Servings: persons

2 cups all-purpose flour
1/4 cup brown sugar, firmly packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/2 inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped dried apricot
1 large egg, beaten
brown sugar, to sprinkle

1
Preheat oven to 400u00b0.
2
Mix first 5 ingredients in a large bowl. Add the butter; rub with fingers until mix resembles coarse meal.
3
Make well in center; add sour cream and vanilla to the well.
4
With a fork, stir sour cream mix into dry until dough forms.
5
Turn out onto lightly floured surface; sprinkle the apricots over.
6
Knead dough until apricots are incorporated; flatten dough into 8-inch round and then cut into 8 wedges.
7
Transfer to baking sheet. Brush with the egg and sprinkle with a bit of brown sugar.
8
Bake until golden, about 20 minutes.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/4 cup brown sugar, firmly packed, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Sour Cream Apricot Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Apricot Scones

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