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"B" Street House Signature Scones
(Makes 16 mini-scones)
Carolyn's Featured Recipe
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This recipe was published in
Better Homes and Gardens Magazine in June 2008
2 cups all-purpose flour
2 teas. Baking powder
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½ teas. Baking soda
¼ teas. Salt
¾ cup sour cream
1 large egg
¼ cup granulated sugar
1 teas. Freshly grated lemon peel
½ cup (1 stick) butter
½ cup finely chopped moist prunes
½ cup finely diced, dried apricots
Preheat oven to 375. Put flour, baking powder, soda, salt in medium bowl. Add butter to mixture and cut in with pastry blender. Mix together the wet ingredients and add them to the flour mixture. Add lemon peel, apricots and prunes and mix well. This makes a sticky, shaggy dough. Use a mini-scone pan (16 small scones). Bake at 375 for 18 to 25 minutes. Cool. When cool, glaze with lemon juice glaze and add toasted walnuts to the top of each scone while glaze is still wet. Let dry and serve.
Glaze:
1 cup confectioner’s sugar
3 to 4 teas. Fresh lemon juice
½ teas. Freshly grated lemon peel
Top with:
1/4th cup toasted, finely chopped walnuts
