These Apricot-Rosemary Scones are a special treat with our rich bourbon cream.
Apricot-Rosemary Scones with Bourbon Cream
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup chopped dried apricots
- 1 tablespoon chopped fresh rosemary
- 1¼ cups cold heavy whipping cream, divided
- 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, and salt. Using
- a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add apricots and rosemary, stirring well.
- In a small bowl, stir together 1 cup plus 3 tablespoons cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough 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 gently knead 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch fluted round cutter, cut 13 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cold cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 18 minutes. Serve warm.
Recommended Condiment: Bourbon Cream (recipe follows)
Makes 1½ cups
- ¾ cup cold heavy whipping cream
- 3 tablespoons confectioners’ sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon bourbon
- In a medium bowl, beat together cold cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until thick and creamy. Add bourbon, beating until incorporated. Use immediately.