Apricot Sour Cream Scones For Breakfast
Making King Arthur's Apricot and Sour cream Scones. Start by getting all of your ingredients ready.
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Preheat oven to 400°. Thinly slice eight tablespoons of cold butter.
2
Stir together scone mix and 1/2 tsp salt, then work in butter, mixing until crumbly.
3
Whisk together 1/2 cup of milk and one large egg.
4
Add to dry ingredients, stirring just until moistened.
5
Scoop dough onto pizza stone or lined baking sheet.
6
Bake in upper third of oven 14 to 16 minutes until golden brown.
7
After removing from oven wait 5 minutes and glaze if desired.
8
Easy glaze: 1 cup confectioner's sugar, 3 Tbl cream, 1/2 tsp vanilla. Blend together
9
Spread over top and enjoy.
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What you'll need
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1
Rectangle Stone
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1
Classic batter Bowl
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1
Easy Read Measuring Cup Set
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1
Large Cookie Scoop
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1
Pampered Chef Scoop-N-Spread
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2 Cup Prep Bowl
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1
Bar Board
1
Stainless Steel Whisk
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