These Apricot-Cardamom Scones are a lovely treat for summertime teas.
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- ⅓ cup chopped dried apricots
- ½ cup plus 2 tablespoons cold heavy whipping cream, divided
- 1 large egg
- ½ teaspoon vanilla extract
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cardamom, and salt. Using a pastry blender or 2 forks, cut cold butter into flour mixture until it resembles coarse crumbs. Add apricots, stirring well.
- In a small bowl, whisk together ½ cup plus 1 tablespoon cold cream, egg, and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time.)
- Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter, cut 14 scones from dough, rerolling scraps as needed. Place scones 1 inch apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 to 20 minutes. Serve warm.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!