October 2, 2011

Dried Apricot and Almond Scones

These delicious scones combine the wonderful flavors of apricot, almonds and lemon in a nice buttery, flaky biscuit. These are best right out of the oven but can also be made a day ahead if sealed in an airtight container. The recipe below yields either 12 large scones or up to 24 small scones. Enjoy!

1. The ingredients called for diced cold butter but I've found it effective to use a cheese grater for the butter as you'll see in the picture below.
2. Be very careful not to over mix after adding the lemon juice and half and half or the scones will come out too dense.

3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 large lemon, zested and juiced
1 teaspoon salt
¾ cup cold butter, diced
1 cup dried apricots, chopped
½ cup almond slivers, toasted
½ cup half and half, chilled
1 teaspoon almond extract

2 tablespoons sugar
1 tablespoon reserved lemon juice

1. Combine dry ingredients and lemon zest and whisk together in a bowl.
2. Add the cold butter in and work with your hands until the consistency of coarse cornmeal.

3. Place almonds in a medium size skillet and heat over medium heat, rotating continually, until nuts are lightly browned. Cool for 10 minutes.

4. Add apricots and almonds to mixture.

5. Add 1 tablespoon of lemon juice and half and half.

6. Lightly toss with a fork until ingredients are just moist .
7. Form dough into two balls, lightly flatten and cut into sixths.

8. In a small bowl, combine reserved lemon juice and sugar.

9. Brush a small amount of glaze on each scone..

10. Bake at 375 degrees in top third of your oven until a toothpick comes out clean, about 15-18 minutes.