I am currently on a dried apricot kick. It all started recently when I found a cookie recipe with apricots and white chocolate chips. The next day I stumbled upon this recipe. I took a hint from the food blog spirits, bought a pack of dried apricots and currently on my way towards apricot expertise! These scones were perfect with a little bit of jam and some tea. Next time I might add chopped macadamia nuts or take a hint from these blueberry muffins and swirl in apricot preserves into the batter before baking to enhance the flavor.
Source: Good Things Catered
2 cups flour
1 T. baking powder
3 T. sugar
1/8 tsp. salt
1 pinch nutmeg
6 1/2 T. butter, chilled
1 T. vanilla
1 cup half and half, chilled
3/4 c. dried apricots, diced
brown sugar for sprinkling
Preheat oven to 425 and line baking sheet with parchment paper
1. In a small bowl, combine half and half and vanilla, stir to combine, and place back into fridge.
2. In a food processor, combine flour, baking powder, sugar, salt, nutmeg, and pulse a couple times to combine well.
3. Touching butter as little as possible with your fingers, cut 6 1/2 T. into small pieces and add to flour mixture. Pulse food processor a few times until pieces are about the size of peas
4. Remove half and half mixture from fridge and pour into dry ingredients while processor is running. Pulse a little bit more until just combined. It will be relatively sticky
5. Pour batter into medium bowl. Stir in apricot pieces and turn out onto floured work surface. Pat dough lightly into a 8-10 inch disk, cut into 8-9 pieces and transfer to lined baking sheet. Sprinkle brown sugar or sugar in the raw over each scone.
6. Bake until just barely beginning to brown, 13-15 minutes. Remove from oven, let cool for 10 minutes on baking sheet and serve warm.