Santa Clara Scones

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. sour cream
• 1 large egg
• 1/4 c. granulated sugar
• 1 tsp. freshly grated lemon peel
• 8 Tbsp. (1 stick) cold, unsalted butter, cut up
• 1/2 c. finely cut moist prunes
• 1/2 c. finely cut dried apricots

1. Preheat oven to 375u0b0.
2. Mix flour, baking powder, baking soda and salt in a large bowl.
3. In another bowl, beat sour cream, egg, sugar and lemon peel until well blended.
4. Add butter to the flour mixture and cut in with a pastry cutter or rub in with fingers until mixture looks like fine granules.
5. Add prunes and apricots and toss to distribute.
6. Add sour cream mixture and stir with a spoon until a sticky dough forms.
7. Drop dough by 1/3 cupfuls 2 inches apart on an ungreased cookie sheet.
8. Bake 20 to 25 minutes until golden brown.
9. Cool, loosely covered with a dish towel, on wire rack.
10. Makes 10 to 12 scones.

flour, baking powder, baking soda, salt, sour cream, egg, granulated sugar, freshly grated lemon peel, cold, prunes, apricots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259742 (may not work)