Apricot Sour Cream Scones

You can never have enough scones, right? I'm actually in California and on a hiatus from my scone-per-day diet, but in planning a little breakfast triple date-o for Saturday scones came up as an option and could I resist an opportunity to try out a few new scone recipes? I could not! Of course I made the lemon blueberry scones, they are the best. I also had two new recipes that wanted apricots, so even though three types of scones is excessive for six people, I figured I could make both and freeze the leftovers for the Robber to enjoy after I'm gone back to NY.

Practically every Epicurious reviewer stated that the recipe as written is too dry and they added extra liquid. I took the advice of one reviewer and added an additional 1/3 C. whipping cream and found that was sufficient. I also didn't have quite enough sour cream for 2/3 C. and topped that out with perhaps 1/4 C. buttermilk. I will tell you: the dough was delicious. So sour and yet sweet with the brown sugar. I, along with most reviewers, also doubled the apricots. Other reviewers substitute in any old dry fruit that they want with these. There was controversy as to the need for the glaze, I of course froze mine and didn't try the glaze out but I include it below.

Originally from Bon Appetit November 1997 by way of Epicurious:

http://www.epicurious.com/recipes/food/views/Apricot-Sour-Cream-Scones-4412

Ingredients:

2 C. all purpose flour

1/4 C. packed light brown sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

5 T. chilled unsalted butter

2/3 C. sour cream (+ 1/3 C. additional liquid)

1 tsp. vanilla extract

1/2 C. chopped dried apricots (I doubled this.)

1 large egg, beaten to blend (for glaze)

Additional light brown sugar

Directions:

1. Preheat oven to 400F. Mix the first 5 ingredients and chopped apricots in a large bowl. Cut in butter with pastry blender (or you can freeze it first and then grate it with a cheese grater ala Annie).

2. In separate small bowl, combine sour cream, additional liquid, and vanilla. Make a well in center of flour mixture and pour in liquids. Mix just until wet. Turn out on to a floured surface and knead gently until dough coalesces into formed ball.

3. Flatten dough into 8-inch round. Cut into 8 wedges. (Or you can drop the scones in rounds onto a baking sheet instead.) Transfer wedges to baking sheet. Brush with egg. Sprinkle with brown sugar.

4. Bake until golden, about 20 minutes (or less, watch them closely). Serve warm or at room temperature.