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Recipe Ingredients


  • 1 3/4 cups all-purpose flour
  • 3/4 cup finely chopped dried apricots
  • 1/4 cup sugar
  • 1 Tbsp. freshly grated orange peel
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup cold LAND O LAKES® Butter
  • 1/4 cup LAND O LAKES® Sour Cream
  • 1 egg, slightly beaten
  • 3 Tbsp. orange juice
  • 1 tsp. almond flavoring


  • 1/2 cup powdered sugar
  • 1 tsp. LAND O LAKES® Butter, softened
  • 1/8 tsp. almond flavoring
  • 2 to 3 tsp. milk

Recipe Directions

Heat oven to 375°F. Combine flour, apricots, sugar, orange peel, baking powder, baking soda and salt in large bowl; cut in 1/4 cup cold Land O' Lakes® Butter with pastry blender or fork until mixture resembles coarse crumbs.

Combine sour cream, egg, orange juice and 1 teaspoon almond flavoring in small bowl. Stir into flour mixture just until moistened (1 minute). Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.

Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate.

Bake for 18 to 25 minutes or until lightly browned. Cool 10 minutes.

Meanwhile, combine powdered sugar, 1 teaspoon Land O' Lakes® Butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency. Drizzle over warm scones.

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