Dried Apricot Scones

Southern Lady May/June 2010

Dried Apricot Scones

2 ½ cups all-purpose flour

½ cup plus 2 tsp sugar, divided

2 tsp baking powder

½ tsp salt

½ cold butter cut into pieces

1 cup finely chopped dried apricots

1 cup plus 1 T heavy cream, divided

Preheat oven to 375, line baking sheet with parchment

Combine flour, ½ cup sugar, baking powder, salt. Using a pastry blender, cut butter into flour mixture until crumbly. Add apricots, stirring to mix well.  Add 1 cup cream, stirring just until dry ingredients are moistened.

On a lightly floured surface, pat dough into an 8x1/2 inch circle. Cut scones into 8 equal wedges. Place on prepared baking sheet. Brush tops of scones w/ remaining 1 T cream and sprinkle with remaining 2 tsp sugar

Bake for 18-20 minutes or until lightly browned.



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