2 cups flour
1/4 cup brown sugar and more for sprinkling
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 T butter, cut into 1/2 inch pieces
1 cup sour cream
1/2 cup toasted, coursely chopped hazelnuts
1/2 cup chopped dried apricots
1 tsp vanilla
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Stir together the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles course meal. Stir in the sour cream, hazelnuts, apricots and vanilla until a cohesive dough forms. Turn the dough out onto a lightly floured surface and gently knead until smooth, about 10 turns. Flatten the dough into an 8-inch round and cut into 8 wedges. Set the wedges on the baking sheet and sprinkly lightly with brown sugar. Bake the scones until nicely puffed and golden, about 20 minutes.