2 cups flour or Gluten free flour 2 tsp baking powder 1/2 tsp soda 1/2 cup butter 1 8-oz.carton sour cream 1 egg 1/4 cup sugar 1 1/2 tsp finely grated lemon peel 2/3 cup snipped dried apricots or dried cherries 2/3 cup snipped pitted dried plums (prunes) 1/2 cup powdered sugar 2 to 3 tsp lemon juice 1/4 cup toasted walnuts (optional) Preparation 1) Preheat oven to 375 degrees. Lightly grease large baking sheet; set aside. In bowl stir together flour, baking powder, soda, and 1/4 tsp salt. Cut in butter to resemble coarse crumbs; set aside. In bowl stir together sour cream, egg, sugar, and 1 tsp peel; add to flour mixture. Combine just until moistened. Stir in apricots and dried plums. Drop dough onto baking sheet. Bake 18 to 20 minutes or until golden and toothpick inserted in center comes out clean. Cool slightly on rack. 2) For glaze, stir together powdered sugar and remaining lemon peel. Stir in enough lemon juice to makde drizzling Consistency; drizzle over scones. Sprinkle with walnuts. Makes 16 to 18 scones
1 10 ounce can crushed pineapple 1/2 cup packed light brown sugar 1/4 (1/2 stick) butter at room temp 10 maraschino cherries 1 12 oz can refrigerated buttermilk (or any kind) biscuits . 10 count Preheat oven to 400 Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar and butter and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup making sure the cherry is pushed to the bottom of the cup. Place 1 biscuit in each cup on top of the sugar mixture. Spoon 1 teas. Reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve Warm. I take mine out one at a time and place on a plate with the cherry side up.