There's something about lazy Sunday mornings that call for the tender crumbs and buttery taste of these scones. Loaded with chewy bits of dried apricots, they have a little tang you don't usually get in the traditional scone.
As you see, I've made both the usual triangle shape, and a cookie cutter oval - the ovals I brushed with an egg wash, to show you the difference. Both are flaky and delicious.
To make:
Preheat oven to 370'.
Line a cookie sheet with foil or parchment.
In mixer, place:
4 cups King Arthur flour
1/2 cup sugar
15 tablespoons unsalted butter, cold
1 T. baking powder
Cut butter into small pieces, then mix above in bowl until it makes coarse crumbs.
Add: 1 1/2 cups buttermilk
1 cup dried apricots, snipped with scissors into small pieces
Mix until it forms a ball.
Place on lightly floured board, roll gently, and cut into either shapes with cookie cutters, or into triangles.
Brush with egg wash (optional) and place in hot oven for 20-25 minutes. If you used the egg wash, they will be a lovely golden brown on top.
These freeze beautifully - if you have any left over!
No comments:
Post a Comment