These traditional Apricot Cream Scones, made with dried apricots, are a classic teatime treat. Watch the video to learn how to make cream scones.
- 2 cups all-purpose flour
- ¼ cup sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup chopped dried apricots
- 4 tablespoons cold salted butter, cut into pieces
- ½ cup plus 4 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add dried apricots, stirring to incorporate.
- In a liquid-measuring cup, combine ½ cup plus 3 tablespoons cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 1¾-inch fluted round cutter, cut 16 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden and a wooden pick inserted in the centers comes out clean, approximately 16 minutes.
- Serve warm.
From Tea & Scones, published 2016
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