Teresa's Recipes
Apricot Scones
Bask in the glory of homemade apricot scones, the perfect treat for a breakfast indulgence or an afternoon tea delight. These scones are imbued with the tangy sweetness of dried apricots, and a sprinkle of turbinado sugar adds a delightful crunch. This recipe brings a taste of quintessential British tea-time right into your home kitchen, a tradition stretching back to the 17th century.
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, cold and cubed Unsalted butter
- 1 cup, chopped Dried apricots
- 3/4 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- For sprinkling Turbinado sugar
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 12g
- Carbs: 55g
- Protein: 6g
- Sodium: 200mg
- Sugar: 25g
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold cubed unsalted 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 bowl, whisk together the milk, egg, and vanilla extract.
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
- Transfer the dough onto a lightly floured surface. Gently knead it a few times until it comes together.
- Shape the dough into a 1-inch thick circle.
- Cut the dough into 8 equal wedges and place them on the prepared baking sheet, leaving space in between each scone.
- Sprinkle the tops of the scones with turbinado sugar.
- Bake for 18-20 minutes, or until the scones are golden brown.
- Allow the scones to cool slightly on the baking sheet before serving. They are best enjoyed warm.