Apricot Scones Recipe

From Dorothy McNett's Recipe Book.

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Apricot Scones

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

2 cups all purpose unbleached organic flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon fine sea salt
1/3 cup unsalted pure butter
3/4 cup buttermilk
3-4 dried San Benito County apricots, snipped

1/4 cup Apricot Jam or Apricot Chutney

Preheat oven to 375 dgrees. Place parchment or silicone mat on baking sheet. In food processor with steel chopping blade in place, whirl together the flour, sugar, baking powder and salt. Add the butter and process just to cut it into the flour mixture. Add the buttermilk and cots and blend just until mixed. Turn out onto a lightly floured surface and knead dough gently until nearly smooth. Divide dough in half. Pat or lightly roll one of the dough halves to an 8 inch circle. Place on baking sheet and spread it with the jam, to within 1/2 inch of the edge. Roll out the remaining dough and place on top. Pinch edges to seal. With your sharp knife, score the top fo the dough into 8 wedges. Bake 30-35 minutes.

Recipe created 2005-05-03.

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