Sour Cream & Apricot Scones

Imagine waking up on a chilly morning and beginning the day with a tender scone and a cup of tea. Not too sweet, this scone is studded with apricots and is even better slathered with some berry jam or lightly whipped cream.

Yield: Makes 8 scones

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch chunks
• 2/3 cup sour cream
• 1 teaspoon vanilla
• 3/4 cup chopped dried apricots
• 1 large egg, beaten (for glaze)
• coarse sugar, for sprinkling

Directions:

1. Preheat the oven to 400 degrees.
2. Mix the first five ingredients in the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse meal.
3. Add the sour cream and vanilla and pulse until a soft dough forms.
4. Turn out onto a lightly floured surface. Sprinkle the apricots over the dough and knead until they are incorporated, about 10 turns.
5. Flatten the dough into an 8-inch round baking disk. Cut into 8 wedges.
6. Transfer the wedges to a parchment-lined baking sheet. Brush with beaten egg and sprinkle with coarse sugar.
7. Bake until golden, about 20 minutes. Serve warm or at room temperature.