Apricot Scones

Well I have to say, this was my very first attempt at making scones. I have been wanting to make some for a long time now, I don’t know why I haven’t. I have always liked them, they make the perfect breakfast/brunch addition. The texture is like a biscuit, the flavor like a muffin. The apricot flavor really showed through in this recipe (if you are not a fan of apricot this is not the recipe for you).

The family really liked them. My son took his first bite and said Mmmmmmm! Now that I have found that they are not hard to make I will be trying other scone recipes, I have some for lemon, strawberry, and oatmeal. I think the only thing I will do differently next time is drizzle a little icing over the top. That would put them over the top and make them even prettier!

I got the recipe out of the cookbook Taste of Homes Contest Winning Annual Recipes 2006. The ingredients are:

  • 1-1/2 cups all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 2 eggs
  • 1/4 cup sour cream
  • 1 Tablespoon milk
  • 3/4 cup finely chopped dried apricots

Filling:

  • 3 Tablespoons brown sugar
  • 1 Tablespoon quick-cooking oats
  • 1 Tablespoon butter, softened

Additional sugar

  1. In a bowl, combine the first five ingredients; cut in butter until mixture resembles fine crumbs. In a small bowl, beat eggs; set aside 1 Tablespoon for glaze. In another bowl, combine sour cream, milk and remaining beaten eggs; add apricots. Stir into crumb mixture until the dough clings together.
  2. Turn onto a lightly floured surface; knead 12-15 times. Divide dough in half. Pat one portion into a 7-in. circle on a greased baking sheet.
  3. Combine the brown sugar, oats and butter; sprinkle over dough. Roll out remaining dough into a 7-in. circle; place over filling. Brush with reserved egg; sprinkle with additional sugar.
  4. Cut into wedges but do not separate. Bake at 400 degrees for 15-20 minutes or until scones are golden brown. Cool slightly; cut again if necessary. Serve warm. We spread a little softened butter over the top. Yield: 6 servings.

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