All content copyright Katrina Hall 2008 through 2018

Sunday, February 17, 2008

sunday morning scones

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!

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