Diana's Desserts - www.dianasdesserts.com

Apricot-Cream Scones

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Servings: Makes 6 scones
These wonderful creamy scones are flavored with dried apricots. You can use any dried fruit you like to make your favorite flavor. Scones are a great breakfast or brunch treat, or served with afternoon tea and traditionally go well with clotted or double cream, creme fraiche, jam, preserves or jelly. Try these with the Apricot-Butter Spread (See recipe below). A lovely accompanient to these delicious scones.

"This Scottish Quick Bread is said to have taken its name from the Stone Of Destiny (or scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked".

Source: The New Food Lover's Companion by Sharon Tyler Herbst.

For the Scones:
1 3/4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup finely chopped dried apricots* (See Note Below)
1/4 cup sour cream
1 egg
3 tablespoons milk

For the Topping:
2 teaspoons orange juice
1 tablespoon coarse sugar

Apricot-Butter Spread: (optional)
2/3 cup butter, softened
4 tablespoons apricot preserves

To Make the Scones :
Preheat oven to 375°F (190°C).

Combine 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, orange peel and salt in large bowl; cut in 1/4 cup cold butter until mixture resembles coarse crumbs.

Coat apricots with remaining flour in small bowl; stir into flour mixture.

Combine sour cream, egg and milk in same small bowl. Stir into flour mixture just until moistened (1 minute). Turn dough onto lightly floured surface; knead 5 to times until smooth.

Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate.

Brush dough with orange juice; sprinkle with 1 tablespoon sugar.

Bake for 18 to 23 minutes or until lightly browned. Serve with Apricot-Butter Spread, jam or preserves, jelly, double or clotted cream, or creme fraiche.

Makes 6 scones.

To Make Apricot-Butter Spread:
Combine 2/3 cup softened butter and apricot preserves in small bowl. Cover, and refrigerate until ready to serve scones. Put two tablespoons of Apricot-Butter Spread into six (6) small butter ramekins, and serve with each scone.

*Note on Substitutions*
If desired, substitute 1/2 cup of your favorite dried fruit for the dried apricots in this recipe. If you are substituting another dried fruit for the apricots, you can also substitute another flavor preserves to make the "Butter Spread" in this recipe. For example; for Peach-Butter Spread; use peach preserves instead of apricot preserves.

Photograph taken by Diana Baker Woodall© 2002

Source: DianasDesserts.com
Date: April 27, 2002


Reviewer: Shari
I can't believe I'm the first to post a review of this recipe! This makes a wonderful moist scone if not overbaked. I add a teaspoon or more of ginger to give it some zip. Pour the tea and you're all set!


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