Prep 20 mins
Cook 25 mins
A wonderful combination of flavors.
- 1 1⁄3 cups all-purpose flour
- 1⁄2 cup sugar, plus
- 2 teaspoons sugar, divided
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 tablespoons cold butter or 2 tablespoons stick margarine
- 1⁄2 cup reduced-fat sour cream, plus
- 2 tablespoons reduced-fat sour cream
- 1⁄4 cup chopped dried peaches or 1⁄4 cup dried apricot
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon nonfat milk
- In a bowl, combine the flour, 1/2 cup sugar, baking powder, baking soda and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add sour cream, peaches and vanilla; stir just until moistened.
- Turn dough onto a floured surface; knead gently 4-5 times (dough will be sticky).
- Divide dough in half; gently pat each portion into an 8" circle on a baking sheet coated with Pam.
- Cut each into four wedges; separate wedges slightly.
- Brush tops with milk; sprinkle with remaining sugar.
- Bake at 400° for 10-12 minutes or until golden brown.
I had never made scones before, but after visiting Scotland and Ireland was determined to learn. This recipe is very simple, very tasty. I did use regular sour cream and the recipe worked very well. I tried several different "fruits" such as dried cherries, white chocolate, Heath bar crumbles, etc. this recipe works very well for me and my husband can't seem to get enough! Thanks for sharing your recipe.