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    These are delicious served fresh with Horizon Organic® butter. They also freeze well — just warm them in the oven for a few minutes before serving. Yield: 8 scones Prep time: 30 minutes
Baking time: 15 - 17 minutes
Difficulty Level: Moderate
   
 Combine the dried apricots and the orange juice in a small pan and bring to a simmer. Remove from heat, cover, and let stand until the apricots are softened and the mixture is cool (about 20 minutes). While the apricots are cooling, preheat the oven to 400°F. Whisk together the all-purpose flour, cake flour, sugar, baking soda, and salt in a spacious bowl. Add the butter and mix with your hands, using a pinching and tossing motion, until butter is well distributed through the flour in pea-sized bits. Stir in lemon zest. Strain and reserve any excess juice from the apricot mixture. Combine reserved juice and yogurt in a small bowl and mix to blend. Add apricots to the flour mixture and toss to distribute. Add yogurt and stir only until combined. Turn contents of bowl out onto a floured board and knead gently for about a minute to form cohesive dough. Do not over mix. Divide the dough in two and shape each half into a disk. Cut each disk into quarters, forming eight wedge-shaped scones. Arrange the scones on a foil or parchment-lined baking sheet. Brush the tops with cream, and sprinkle with coarse crystal sugar if desired. Bake in the preheated oven for 15 to 17 minutes, until light golden. Serve fresh with Horizon Organic butter. The scones should be eaten on the day they are baked, or frozen, well wrapped, for up to two months.  Based on 16 servings Calories 171; Protein 3g; Carbohydrates 25g; Fat 7g; Saturated Fat 4g; Cholesterol 19mg; Sodium 279mg; Calcium 4% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
