Farmhouse Bed and Breakfast Apricot Scones

Recipe by Debber
READY IN: 30mins
YIELD: 6 wedges




  • Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
  • In a bowl, combine dry ingredients; cut in butter.
  • In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
  • In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
  • Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
  • Pat one portion into a 6-7 inch disk on the baking sheet.
  • Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
  • Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
  • Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
  • Bake for 15-20 minutes (golden brown).
  • Cool slightly, break apart carefully; serve warm with honey and apricot jam.
  • VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!