Apricot Cream Scones
Adapted from the Breakfast book. A quick and easy scone recipe that's delicious. I use dried apricots in this recipe but feel free to replace with other dried fruits. You can also replace a 1/4 cup of the apricots with golden raisins if you want a little variety. Happy Baking!
Apricot Cream Scones
Adapted from the Breakfast book. A quick and easy scone recipe that's delicious. I use dried apricots in this recipe but feel free to replace with other dried fruits. You can also replace a 1/4 cup of the apricots with golden raisins if you want a little variety. Happy Baking!
Cooking Instructions
- 1
Chop dried apricots
- 2
Preheat oven to 425•F
- 3
Combine flour, baking powder, salt. And sugar in mixing bowl, stirring with a fork to mix well.
- 4
Add dried apricots and mix. Still using a fork stir in the cream and mix until dough hold together in a rough mass(dough will be sticky)
- 5
Lightly flour your board and transfer the dough to it. Knead the dough 8-9 times.
- 6
Pat dough into 10 inch circle(to make mini scones split dough in half and pat into two 5 inch circles)
- 7
For the glaze spread the melted butter over the top and side of the circle then sprinkle sugar on top.
- 8
Cut circle into 12 wedges(or 8 wedges each for mini scones)
- 9
Place on ungreased baking sheet or silpat, allowing about an inch between pieces.
- 10
Bake for about 15 minutes(10 minutes for mini's) or until golden brown.
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