Teresa's Recipes
Apricot Crisp Scones
Indulge in the sweet and tart flavors of our Apricot Crisp Scones, a delightful treat that harkens back to the humble British origins of the classic scone. Infused with chewy dried apricots and finished with a satisfying oat crumble, these scones offer a symphony of textures and flavors. Perfect for a decadent breakfast, a charming afternoon tea, or anytime you need a moment of simple pleasure.
Ingredients
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, cold and cubed
- 1 cup Dried apricots, chopped
- 3/4 cup Milk
- 1 teaspoon Vanilla extract
- 1/2 cup Rolled oats
- 1/4 cup Brown sugar
- 2 tablespoons Unsalted butter, melted
Dietary Notes
- Servings: 8
- Dish Type: Breakfast/Tea
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 15g
- Carbs: 50g
- Protein: 6g
- Sodium: 200mg
- Sugar: 20g
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the chopped dried apricots.
- In a separate small bowl, whisk together the milk and vanilla extract.
- Pour the milk mixture into the flour mixture. Stir until just combined; do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together.
- Shape the dough into a circle about 1-inch thick.
- For the oat crumble topping, mix together the rolled oats, brown sugar, and melted butter in a small bowl until well combined.
- Sprinkle the oat crumble mixture evenly over the top of the scone dough.
- Using a sharp knife, cut the dough into 8 wedges.
- Transfer the scones to the prepared baking sheet, spacing them a few inches apart.
- Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
- Remove from the oven and let cool on a wire rack before serving. Scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.