PRIZE TESTED RECIPES* $200 W INNER
CAROLYN EICHIN, CAMPBELL, CAUF.
TREATS FORFRIENDS,FAMILY,ANDCO-WORKERSCATEGORY,JUNE 2008
LEMONY SCONES WITH DRIED FRUIT
2
cups all-purpose flour
2
tsp. baking powder
/4
tsp. baking soda
14
cup butter
i
8-oz.carton sour cream
1
egg
/
a
cup granulated sugar
i l
4
tsp. finely shredded
lemon peel
2/3
cupsnipped dried apricots
2/3
cup snipped pitted dried
plums (prunes)
V
4
cup powdered sugar
2
t03tsp. lemon juice
V
a
cup chopped toasted
walnuts (optional)
1. P reh eat oven to 3 7 5 °F . L ig h t ly grease a larg e
b a k in g sheet; set aside. In bo w l s t ir together
flour, b a k in g pow der, soda, and V i teaspoon
salt.
C u t in b u tter to resem b le co arse crum b s;
set aside. In b o w l s tir together so u r cream , egg,
g ran u lated sugar, and I
teaspoon
o f th e p eel;
add to flo u r m ix tu re . C o m b in e ju s t u n til
m oistened. S tir in a p rico ts and d rie d plum s.
D ro p dough onto b a k in g sheet. B ake 18 to 20
m inutes or u n til golden and to o th p ick in serted
in ce n te r com es out clean . C o o l slig h tly on rack.
2. F o r glaze, stir together pow dered sugar and
/4
teaspoon
lem o n peel. S t ir in enough lem on
ju ic e to m ake d riz z lin g co n siste n cy; d riz z le
over scones. I f d e sire d , s p rin k le w ith w aln u ts.
M AKES 1 6T O 18 SCONES.
G R A N D P R IZ E
Prizes valued at $ io ,o o o w ill be awarded for the best
Prize Tested Recipe of theyear. Seepage 2 0 3 for details.
PHOTOS
ANDY LYONS
STYLING
JILL LUST
