Recipe courtesy of Jesse Ziff Cool
Dried Apricot Scones
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 259
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 50
- Sodium
- 185
Ingredients
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup chopped dried California Apricots
1 1/4 cups heavy cream
Glaze:
3 tablespoons butter, melted
2 tablespoons sugar
Directions
- Preheat oven to 425degrees. 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 fruit. 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 a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle sugar on top. Cut circle into 12 wedges and place each piece on the baking sheet, allowing 1-inch between pieces. Bake for 15 minutes, or until golden brown.;\