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These light and flaky scones are filled with prunes and topped with a simple sugar glaze.
Recipe Facts
Ingredients
- 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
Directions
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Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
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In the bowl of a food processor, combine flour, sugar, baking powder, and salt.
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Add butter to food processor and pulse until butter is the size of peas.
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Add milk and sour cream to food processor and pulse until dough comes together into a ball.
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Lightly flour a work surface. The dough may be a little sticky, so flour your hands and quickly work chopped prunes into the dough.
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Roll dough out to 1/4 inch thick. Use biscuit cutter to cut out scones.
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Place scones on prepared baking sheet. Bake scones until golden, about 15 minutes. Move to a rack and let cool.
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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.
Special equipment
Food processor, 3 inch biscuit cutter, baking sheet