Tuesday, May 22, 2012

Fresh Apricot Scones



So I thought that I would get some cooking in this weekend.  It was a long weekend after all up here in Canada, but I spent all of my time having fun!  Of course, I do think cooking is fun. But when it is 80 degrees out and sunny, it is hard to stay inside in the kitchen.  We took in a Blue Jays game, I had a fun brunch with an old friend, and we had some nice walks outside.  Overall a very lovely long weekend, but now I'm definitely behind on my recipes to post for you guys!

In the meantime, I'll leave you guys with these delicious scones.  The scones are from a recipe called "Bed and Breakfast Scones" and I could seriously imagine eating one of these warm from the oven at a quaint bed and breakfast with some butter and hot coffee.  The dough isn't terribly sweet, so the focus really is on the fruit and you could definitely put any fruit in these scones.  I really wanted to use apricots, but I was afraid they'd be a bit too tart.  So to sweeten them up a bit, I cooked them slightly with some maple syrup first.  I think next time I would add another apricot or two (so 4 or 5 instead of 3), but I was afraid that the dough would be too wet with all that fruit. I think it would be fine though!

Fresh Apricot Scones

Adapted from Junior League of Seattle's "Simply Classic" and Happyolks

2-1/2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 cup butter, well chilled
3 apricots, diced and cooked (see below)*
1 large egg, plus buttermilk, to equal 3/4 cup

For the apricots:
1 tablespoon butter
2 tablespoons maple syrup

Start with the apricots:  In a small saucepan, melt butter with maple syrup.  Add the apricots and cook  over medium-low heat for about 3 minutes (longer if your apricots aren't very ripe, mine were fairly ripe and I didn't want the pieces to be too mushy).  Cool slightly.

Preheat oven to 425F.

In a large bowl, mix flour, sugar, and baking powder together until well blended.  Cut in butter, using a pastry blender or your fingers.  Add the cooked apricot, distributing evenly.

Mix egg and buttermilk together to equal 3/4 cup and blend into flour mixture, until evenly moistened, forming a soft dough.  Do not overmix.

Place dough in the center of a buttered baking sheet, patting into a circle about 1-inch thick and mounded slightly higher in center.  Score into eight wedges.

Bake in preheated oven for 15 to 20 minutes until edges are golden brown and top is lightly golden.

*You can substitute one cup of any kind of fresh fruit for this recipe instead of using apricots.  You may not need to precook the fruit.


1 comment:

  1. One of my favorite breakfasts is biscuits with apriocot jam. This looks even better!

    ReplyDelete

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