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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups all-purpose flour 2 teas. Baking powder ½ teas. Baking soda ¼ teas. Salt ¾ cup sour cream 1 large egg ¼ cup granulated sugar 1 teas. Freshly grated lemon peel ½ cup (1 stick) butter, unsalted ½ cup finely chopped moist prunes ½ cup finely diced, dried apricots (Bleinheim, if available) Instructions: Preheat oven to 375. Put flour, baking powder, soda, salt in medium bowl. Add butter to mixture and cut in with pastry blender. Mix together the wet ingredients and add them to the flour mixture. Add lemon peel, apricots and prunes and mix well. This makes a sticky, shaggy dough. Use a mini- scone pan (16 small scones) or drop by large spoonsfull on a greased baking sheet. Bake at 375 for 18 to 25 minutes. Cool. When cool, glaze with lemom juice glaze and add toasted walnuts to the top of each scone while glaze is still wet. Let dry and serve. Makes 16 mini-scones or 8 large scones. Glaze: ½ cup confectioner’s sugar 2 teas. Fresh lemon juice ½ teas. Fresh grated lemon peel Top with: 1/4th cup toasted, finely chopped walnuts |
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