Yield:
12 scones
Level:
Easy

Ingredients

Glaze:

Directions

Preheat the oven to 425 degrees F. Use an ungreased baking sheet.

Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried apricots. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky).

Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into 2 circles about 6 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top. Cut each circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pieces.

Bake for about 11 minutes, or until golden brown

IDEAS YOU'LL LOVE

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

Orzo with Sun-Dried Tomatoes

Recipe courtesy of Food Network Kitchen

Cranberry-Orange Scones

Recipe courtesy of Ina Garten

Raisin Scones

Recipe courtesy of Ina Garten

Fruit Cobbler

Recipe courtesy of Martha Moran

Maple Oat Nut Scones

Recipe courtesy of Ree Drummond

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Frozen Fruit Smoothies

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking