Apricot Pecan Scones
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
- Preheat oven to 325 degrees.
- Combine dry ingredients. Work in the butter with your fingertips until it is distributed throughout.
- Add the heavy cream and mix well.
- 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.)
- Roll out on a lightly floured surface to a thickness of about ¾ of an inch.
- Cut scones out using either a biscuit cutter or by simply making triangle of diamond shapes with a knife.
- Place scones on a cookie sheet lined with parchment paper, near each other but not touching.
- Lightly brush with a small bit of egg wash.
- 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