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Apricot Lemon Cream Scones Recipe

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This recipe for Apricot Lemon Cream Scones is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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