Corrections |


The following recipe, featured on Wednesday’s Food Page, is being reprinted to correct a misstated step.

Apricot Cream Scones

1 tablespoon. baking powder

1/2 teaspoon salt

1/2 cup sugar

2 cups flour

1/2 cup butter

2 large eggs

1/2 cup whipping cream

1/2 cup chopped dried apricots

1/2 cup chopped nuts

Sift together first 4 ingredients. Cut in the butter as for a pie crust. Add the eggs and cream and stir lightly to blend. Add apricots and nuts, stirring only lightly. Turn onto a lightly floured board and knead lightly 3 or 4 times. Divide in two parts and roll each part into a circle. Cut circles into wedges (quarters are good) and place on greased baking sheets. Brush tops with an egg yolk mixed with a small amount of cream. Sprinkle with raw or regular granulated sugar. Bake in a 450 oven about 15 to 20 minutes. The raw dough from this recipe freezes extremely well. Make the circles, wrap in plastic and freeze, and they are ready to bake for unexpected company.

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