I have adapted this recipe from the Washington State Fruit Commission and it's a winner!
2 cups unbleached flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter, cut into 1/2-inch pieces
1 cup washed, diced, fresh apricots
3 tablespoons milk
- In a large mixing bowl whisk flour, sugar, baking powder and salt.
- Add butter and cut into flour mixture or rub butter into the flour with your thumb and fingers until mixture resembles coarse cornmeal.
- Add apricots and toss until pieces are coated with flour mixture.
- Whisk milk and eggs together in a small bowl; add to flour mixture and mix with a fork until all flour is moistened.
- Preheat oven to 425F
- On a lightly floured board, knead dough gently about 10 times, dust board with flour, as needed, to keep dough from sticking.
- Pat dough into a 3/4-inch thick round (7-inches across); cut into 8 pie-shaped pieces with a floured knife (I use a floured meat cleaver).
- Place dough on parchment paper-lined or lightly oiled baking sheet.
- Brush scones with milk and sprinkle with granulated sugar.
- Bake 12 to 15 minutes or until golden brown and a wooden pick inserted near the center comes out clean.
Cut your cold butter into 1/2 to 1/4-inch pieces.
Butter cut into flour mixture resembles course cornmeal.
Tip: Apricot season is short so, extend it by making a double batch of these Fresh Apricot Scones. There is nothing better than knowing you have a freezer full of back-ups for those busy days or when unexpected company drops by!
Making scones is easy! I love the crunchy, outer sugar-coated layer! I love the tender, tasty interior . . . plain . . . with flecks of lemon zest . . . plump raisins or berries and, my most favorite . . . tender bits of tangy apricot! Scones may be served plain or with butter; with a dollop of whipped cream or cold creamy lemon curd!b Making these amazing scones is definitely something you want to add to your baking repertoire.