Fruited Cream Scones

Directions

1. 1
   Combine 1/3 cup softened butter and apricot preserves in bowl.
2. 2
   Cover; refrigerate until serving time.
3. 3
   Heat oven to 375F.
4. 4
   Grease baking sheet; set aside.
5. 5
   Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, orange zest and salt in bowl; cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.
6. 6
   Toss apricots with remaining flour in bowl; stir into flour mixture.
7. 7
   Combine sour cream, egg and milk in bowl.
8. 8
   Stir into flour mixture just until moistened.
9. 9
   Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.
10. 10
    Pat dough to 7-inch circle on prepared baking sheet.
11. 11
    Score into 6 wedges; do not separate.
12. 12
    Brush dough with orange juice; sprinkle with 1 tablespoon sugar.
13. 13
    Bake 18-23 minutes or until lightly browned.
14. 14
    Serve with Apricot Butter.
15. 15
    *Substitute 1/2 cup your favorite dried fruit.