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I headed out to run a few errands this morning and couldn’t believe how chilly it was. Just yesterday I was out in a sweater. I found myself longing to be home baking these scones I’ve been dreaming about and sipping a cup of my favorite loose tea. I love dried apricots and have enjoyed them in a moist cake I bake called Swedish cream cake, in my chicken salad, and just popping them in my mouth. I could just picture The apricots peeking out of the buttery dough. Beautiful for serving in the spring at tea time. I’ve baked many scones over the years and never tire of the experience. Looking forward to sharing these.



2 cups unbleached all-purpose flour

1/4 cup granulated sugar

1 3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 stick unsalted butter, cold and diced

1 cup heavy cream

1 tablespoons whole milk

1 tablespoon tarbinado sugar

3/4 cup dried apricots, diced

Sift together flour, sugar, baking powder, baking soda, sea salt in a medium bowl. Add cold butter and cut into flour with a pastry blender till mixture resembles little peas. Add diced apricots stir to incorporate. Make a well in the flour add the cream mix just to combine. Turn out on a floured surface. Knead just a few times to form a ball. Using a rolling pin roll a few times over the dough then fold the dough over and roll a few more times. Use a biscuit cutter to cut circles. Place on a baking sheet lined with parchment paper. Brush tops of scones with whole milk and sprinkle with sugar. Bake at 375 15-17 minutes till golden brown. I enjoyed my scone with soft fresh butter.


Thanks for stopping by ☕️