Apricot Cream Scones
 
Yield: 16
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until edges of scones are golden and a wooden pick inserted in the centers comes out clean, approximately 16 minutes.
  7. Serve warm.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/apricot-cream-scones-recipe/