1/1 Photo of Farmhouse Bed and Breakfast Apricot Scones
Pamper guests with a plateful of these (or other) home-baked goodies. Simple to make, nose-twitching scent, and on the table in no time. Serve with bacon or sausages, apricot honey-butter, and coffee or milk. Compliments to Reiman's *Best of Country Cooking 2003*
My Private Note
Units: US | Metric
- 1 1/2 cups flour
- 1/2 cup quick-cooking oats
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, cubed
- 2 eggs
- 1/4 cup sour cream
- 1 tablespoon milk
- 3/4 cup finely chopped dried apricot
- 1Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
- 2In a bowl, combine dry ingredients; cut in butter.
- 3In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
- 4In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
- 5Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
- 6Pat one portion into a 6-7 inch disk on the baking sheet.
- 7Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
- 8Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
- 9Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
- 10Bake for 15-20 minutes (golden brown).
- 11Cool slightly, break apart carefully; serve warm with honey and apricot jam.
- 12VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!
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Nutritional Facts for Farmhouse Bed and Breakfast Apricot Scones
Serving Size: 1 (116 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 395.1
- Calories from Fat 150
- Total Fat 16.7 g
- Saturated Fat 9.6 g
- Cholesterol 107.2 mg
- Sodium 369.2 mg
- Total Carbohydrate 55.2 g
- Dietary Fiber 2.7 g
- Sugars 24.0 g
- Protein 7.6 g