Wednesday, June 13, 2012

Fresh Apricot Scones

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I love scones and I love apricots so it only makes sense to combine the two, for a scrumptious snack or breakfast, to go along with coffee, tea or an ice cold glass of milk!

I have adapted this recipe from the Washington State Fruit Commission and it's a winner!

FRESH APRICOT SCONES

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

2 eggs

  • 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.

Chopped apricots.

I doubled the recipe so I could but some scones in the freezer to bake later.

Pat into a 7-inch round.

Cut round into 8 pie-shaped pieces.

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!

Place extra scones on parchment-lined baking pan; transfer to freezer to harden.

Pack frozen scones between layers of waxed paper.

Add a label with contents, date, baking temperature and baking time.

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.

When I want to feel elegant, I whip up a batch of scones, brew up some tea in my Gram's old cobalt blue teapot, trimmed in gold and, I'm transported back in time . . . Over at Julie's!!!

 

8 comments:

  1. I just made these and they are so yummy! I am going to make another batch and freeze them but I think I might add some blueberries and see how they turn out. Thanks!

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    Replies
    1. You're welcome! There's nothing better than homemade scones fresh from the oven!

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  2. Perfect with my sweet cup of coffee! Glad I made a double batch! Found your post thru a google search for fresh apricot scones. Thanks!

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    Replies
    1. Tasha,
      So happy you found me! This is my favorite recipe for scones! There's just nothing better than golden bits of apricot encased in delectable dough! Enjoy!

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  3. How long do these keep in the freezer? I just picked my small tree and after I've given away about 10lbs of apricots, I still have around 20lbs. I want to be able to freeze these for an extended period so I can bake them later.

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  4. I just picked my small tree and after I've given away about 10lbs of apricots, I still have round 20-30lbs. How long do these keep in the freezer? I want to be able to make more than a few batches and keep them for an extended period.

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  5. They should last a good 6 months or so. I have just picked the last of my apricots and I'm making up a double batch today!

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  6. You should try making a batch of my Chipotle Apricot BBQ Sauce. If you're not into canning you could freeze that too! It is so delicious!

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Your comments and questions are welcomed . . .