I've done some neat things in the kitchen in the past few days. First of all, I've improved upon a recipe for "Apricot Tea Bread," as published by Sunset Cookbooks in 1993. Here is the new and improved SCONE recipe!
1 large egg
2 large egg whites
3/4 cup sugar
1/4 cup butter, room temp.
1 tbsp. orange zest (about 1 small orange)
1/4 cup orange juice
3/4 sour cream (I use low fat)
2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
3 cups (about) dried fruit
1-4 cup slivered almonds
1. In a large bowl, combine eggs, sugar, butter and zest; beat until blended.
2. Stir in orange juice and sour cream.
3. In a small bowl, mix flour, baking powder and baking soda.
4. Add dry ingredients to egg mixture and beat to blend.
(Note: don't bother getting out the electric mixer--this is an easy one by hand)
5. Stir in fruit and nuts.
(Note: the original recipe calls for apricots and golden raisins, but I like a medley of fruits--on this batch I used both types of raisins, apricots, peaches, and apples)
6. Arrange 2-inch diameter lumps of batter on a baking sheet covered with parchment paper.
7. Bake in a 350° oven for about a half an hour, until medium brown. Makes about 20 scones.
8. Pairs great with as hearty tea--try an Irish or Scottish Breakfast or an Orange Spice like Constant Comment by Bigelow.