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Apricot Pecan Scones

July 18, 2014
by Cornelia Emlen
Serves: 15 scones
Everyone should know how to make a great scone. These are rich and flavorful and freeze well. I love them with apricots and pecans, but you can substitute other dried fruit and nuts. Makes about 15, depending on size. Double the recipe and freeze a dozen for when you have unexpected company for breakfast.
  • 2 cups of all purpose flour plus more for rolling out dough
  • 5 tablespoons of granulated sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 ¼ sticks unsalted butter
  • ½ pint heavy cream
  • ½ cup chopped apricots (you can substitute currants, cherries, cranberries or other dried fruit)
  • ½ cup chopped toasted pecans (you can substitute walnuts, almonds, hazelnuts or other nuts)
  • 1 egg yolk beaten with a bit of water for glaze
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
  • sugar, baking powder, salt, butter
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients. Work in the butter with your fingertips until it is distributed throughout.
  3. Add the heavy cream and mix well.
  4. Chop the nuts and dried fruit and add to mixture. Use your fingertips to mix thoroughly. (Note: If the dough is too damp, add a bit more flour. The dough should be moist but not wet.)
  5. Roll out on a lightly floured surface to a thickness of about ¾ of an inch.
  6. Cut scones out using either a biscuit cutter or by simply making triangle of diamond shapes with a knife.
  7. Place scones on a cookie sheet lined with parchment paper, near each other but not touching.
  8. Lightly brush with a small bit of egg wash.
  9. Bake in preheated oven until lightly browned and a tester comes out clean, approximately 15 - 20 minutes. Try not to eat them all in one