Apricot Walnut Scones
photo by AnnaClarke
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
12-14 scones
- Serves:
- 12-14
ingredients
- 1 2⁄3 cups all-purpose flour
- 1⁄3 cup pastry flour (cake flour)
- 1⁄3 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1⁄2 cup butter, chilled and cut into small pieces
- 1⁄2 cup heavy cream
- 1 egg
- 1⁄2 cup dried apricot, finely chopped
- 1⁄2 cup walnuts, chopped
-
Optional
- 1 egg, beaten with 1 tbs water
directions
- Combine both flours, sugar, baking powder, and salt.
- Cut butter into flour mixture till it resembles large crumbs.
- Coat apricot pieces with 1 or 2 tbs flour to keep from sticking together. Add apricots and walnuts to flour mixture.
- In a separate container, beat 1 egg and mix with cream. Drizzle into flour mixture and mix gently. Turn out mixture onto lightly floured cutting board.
- Gently knead dough just till it sticks together. Be sure to turn the dough on the board so it doesn't stick. Add a little more flour to the board if required. Pat or roll out dough to an approximate thickness of 3/4 inches thick. Cut out scones with a 2" floured cutter.
- Place scones on a baking sheet. Lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark.
- If desired, brush tops of scones with mixture of 1 egg beaten with 1 tbs water.
- Bake at 425 degrees F for 12 to 15 minutes or until golden. Cool on wire rack.
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