Apricot-Cardamom Scones
Serves: 14
  • 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
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. Brush tops of scones with remaining 1 tablespoon cream.
  6. 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.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/apricot-cardamom-scones/