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Apricot Lemon Cream Scones Recipe

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This recipe for Apricot Lemon Cream Scones, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Micki Clark
Added: Friday, October 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup chopped dried apricots
2 tsp lemon zest
1 1/4 cup whipping cream
3 tbsp butter, melted
2 tbsp turbinado sugar (Sugar in the Raw)

Directions:
Directions:
Mix flour, 1/4 cup sugar, baking powder and salt in a large bowl. Stir in apricots and lemon zest. Add whipping cream and mix just until dough forms. Turn dough onto floured board and pat into a 10 inch circle about 1/2 inch thick. Cut into 10 or 12 wedges.
Place wedges onto a baking sheet and brush with melted butter. Sprinkle with the turbinado sugar. Bake at 400 degrees for 15-18 minutes. These can also be made with 2/3 cup dried cranberries and 4 tsp orange zest to replace apricots and lemon zest.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
This recipe is from Chickadee Cottage in Lake City, Mn.

 

 

 

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