Saturday, February 5, 2011

Apricot Scones

This one was delicious. At first I made it and thought it was too moist, but it tasted so good that way, I couldn't convince myself to mess with the recipe.

  • Apricot Scones

  • Ingredients:
  • 2 cup unbleached flour
  • 1/2 cup butter
  • 1/2 cup dried apricots
  • 1/3 cup organic sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup sour cream
  • 1 egg
1 teaspoon sugar - for sprinkling

The easiest way to do this is in a food processor*. 
Put dry ingredients in food processor, whir slightly to mix. Put dried apricots and cut butter into the food processor and whir until mixed and crumbly.
Beat egg and sour cream slightly and pour into food processor, whir until dough forms a ball.
Place on greased (or parchment paper) baking sheet and press into a circle, about 8 inches. Sprinkle with sugar. With a sharp knife, cut into 8 pieces (pie/triangles). Bake 15-20** minutes at 400˚.

I have to confess: I forgot to cut this
before putting it in the oven- oops!
*If you do not have a food processor, you can do this by hand. Cut the butter into chunks, add the dry ingredients (mixed slightly) and use a Pastry Blender or a Hand Mixer to mix until crumbly.
Beat egg and sour cream slightly and then add to butter/dry ingredients and mix in with a wooden spoon, or knead by hand. The warmer the dough gets, the stickier, so you could start with frozen/grated butter if you are going to use your hands.

**I do 20 minutes on my stone baking sheet, regular baking sheets will probably be a few minutes less.
Serve warm or completely cooled.

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