Recipe: Apricot Hazelnut Scones (using dried apricots)

APRICOT HAZELNUT SCONES

2 cups flour
1/4 cup packed light brown sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter, cut in 1/2-inch pieces and refrigerated
1 cup sour cream
1/2 cup toasted, coarsely chopped hazelnuts
1/2 cup chopped dried apricots
1 teaspoon vanilla extract
Jam, for serving
Unsalted butter, for serving

Preheat oven to 400 degrees F. Lightly grease a baking sheet.

Sift together flour, brown sugar, baking powder, baking soda and salt in large bowl. Using pastry cutter or your fingers, work in cold butter until mixture resembles coarse meal.

Stir in sour cream, hazelnuts, apricots and vanilla until a cohesive dough forms. Turn dough out onto lightly floured surface and gently knead until smooth, about 10 turns.

Flatten dough into 8-inch round and cut into 8 wedges. Set wedges on baking sheet and sprinkle lightly with brown sugar.

Bake scones until nicely puffed and golden, about 20 minutes. Serve warm with jam and butter.

Makes 8 scones
Source: Celebrate the Rain by the Seattle Junior League