Recipe by Ocean~Ivy
These scones have gotten rave reviews. If the idea of the apricots scares you, please don't let it! They combine so well with the lemon peel. If you prefer, you may use raisins or dried cranberries 8) A nice, light simple recipe 8)
Top Review by jmerwamer
these are a fine recipe if you're allergic to eggs, but i'm not and i miss them. eggs and a little butter in the batter would make a better texture. they're kind of chalky.
and 425 for 15 minutes is way too long. i should have known better to check on them earlier. 10 minutes in and they were burned on the bottom, even on the top shelf in the oven.
i do enjoy the sugar/zest top.
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup chopped dried apricots or 3⁄4 cup dried cranberries or 3⁄4 cup golden raisin
- 4 teaspoons grated lemon zest
- 1 1⁄4 cups whipping cream
- 3 tablespoons unsalted butter, melted
Directions See How It's Made
- Preheat oven to 425°F.
- In large bowl, combine the 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 tsp salt.
- Stir in apricots, cranberries or raisins, and 1 tablespoon of the lemon peel.
- Add whipping cream; stir just until a dough forms.
- Turn dough out onto a lightly floured surface and knead gently just until dough holds together.
- Form dough into 10-inch diameter, 1/2-inch thick round and cut into 12 wedges.
- Place wedges onto large baking sheet, space evenly.
- Combine remaining 2 tablespoon sugar and lemon peel.
- Brush scones with the melted butter.
- Sprinkle with sugar mixture; bake until light golden brown, about 15 minutes.
- Transfer to rack to cool slightly.