These apricot scones have the most wonderful scent and taste. Outrageously good - warm from the oven - very elegant and delicious!! For me, feeding friends and family fabulous things is one of the "threads" in the weaving of a rich and full life. Bon Appetite!!
Apricot Cream Cheese Scones
3-1/4 c flour
1/2 c. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
8 oz cream cheese, cold
1/2 c. cold butter
1 c. diced or slivered apricots
1 large egg
2 tsp. vanilla
1/4 c. milk
In a medium sized bowl, wihisk together flour, sugar, baking powder, and salt. Cut in the cream cheese and butter using pastry blender or fork until the mixture resembles coarse cormeal; then stir in the apricots. In a separate bowl, whisk otgether the egg, vanilla, and milk.
Combine the liquid and dry ingredients and stir until the dough becomes cohevise. DO NOT OVER MIX. Turn the dough out onto a floured board and fold several times until it holds together. Pat dough into a 3/4-inch thick rectangle
Cut scones into triangles. Brush tops lightly with milk and sprinkle with sparkling white sugar. Place scones on parchment paper. Bake in a preheated 425 degree oven for 8 minutes. Turn off oven and leave scones in oven for 8 more minutes until the scones are a light golden brown. Serve hot with clotted cream and jam or raspberry curd. Yields about 18 medium sized scones.
Recipe from That's My Home
Hannah's Scones
Apricot Cream Cheese Scones
3-1/4 c flour
1/2 c. sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
8 oz cream cheese, cold
1/2 c. cold butter
1 c. diced or slivered apricots
1 large egg
2 tsp. vanilla
1/4 c. milk
In a medium sized bowl, wihisk together flour, sugar, baking powder, and salt. Cut in the cream cheese and butter using pastry blender or fork until the mixture resembles coarse cormeal; then stir in the apricots. In a separate bowl, whisk otgether the egg, vanilla, and milk.
Combine the liquid and dry ingredients and stir until the dough becomes cohevise. DO NOT OVER MIX. Turn the dough out onto a floured board and fold several times until it holds together. Pat dough into a 3/4-inch thick rectangle
Cut scones into triangles. Brush tops lightly with milk and sprinkle with sparkling white sugar. Place scones on parchment paper. Bake in a preheated 425 degree oven for 8 minutes. Turn off oven and leave scones in oven for 8 more minutes until the scones are a light golden brown. Serve hot with clotted cream and jam or raspberry curd. Yields about 18 medium sized scones.
Recipe from That's My Home
Hannah's Scones
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