These light and flaky scones are filled with prunes and topped with a simple sugar glaze.
Read more: Wake and Bake: Sugar Plum Scones
- Yield:makes 12 scones
- Active time: 20 minutes
- Total time:35 minutes
- 2 cups all purpose flour, plus more for rolling
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons very cold unsalted butter, diced
- 2/3 cup milk
- 1/3 cup sour cream
- 1/2 cup chopped prunes
- 1 cup confectioner's sugar
- about 1 tablespoon water
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine flour, sugar, baking powder, and salt.
Add butter to food processor and pulse until butter is the size of peas.
Add milk and sour cream to food processor and pulse until dough comes together into a ball.
Lightly flour a work surface. The dough may be a little sticky, so flour your hands and quickly work chopped prunes into the dough.
Roll dough out to 1/4 inch thick. Use biscuit cutter to cut out scones.
Place scones on prepared baking sheet. Bake scones until golden, about 15 minutes. Move to a rack and let cool.
While scones are cooling, whisk together confectioners' sugar and water. If icing is too thick, add more water, 1/4th of a teaspoon at a time. Drizzle icing over scones.