Ingredients
Scones
1 3/4 cups all-purpose flour
3/4 cup finely chopped dried apricots
1/4 cup sugar
1 tablespoon freshly grated orange zest
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold Land O Lakes® Butter
1/4 cup sour cream (or yogurt)
1 Egg, slightly beaten
3 tablespoons orange juice
1 teaspoon almond flavoring
Glaze
1/2 cup powdered sugar
1 teaspoon butter, softened
1/8 teaspoon almond flavoring
2 to 3 teaspoons milk
Preparation
Heat oven to 375°F.
Combine flour, apricots, sugar, orange zest, baking powder, baking soda and salt in large bowl. Cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.
Combine sour cream, egg, orange juice and 1 teaspoon almond flavoring in small bowl. Stir into flour mixture 1 minute or just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.
Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate.
Bake 18-25 minutes or until lightly browned. Cool 10 minutes.
Meanwhile, combine powdered sugar, 1 teaspoon butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency. Drizzle over warm scones.
