There is a reason most of my recipes come from Bon Appetit and Cooking Light – they have a test kitchen, and supposedly make all the recipes they publish. I actually believe them, because 90% of the time, the recipes I choose are right on. A friend of mine pointed out that I am good at reading recipes, and knowing which ones will come out – I take that as a huge compliment, but I also know that most of the recipes are just accurate.
Every once in a while I find a recipe from a different source. That is when I really use my cooking/baking brain to figure out if I think the ingredients will come together in perfect harmony to make a successful final product. Every week in my market basket, they provide a handful of recipes based on the seasonal produce you are receiving. I have to say, the majority of the recipes I am either not interested in, or they are so basic, I have my own version already. I have been getting a lot of apricots lately – and I noticed a recipe for apricot scones in my box. I looked at the 4 apricots from the previous week still sitting there, and the 4 new ones I just received, and knew what I had to do. I tried this recipe – and I have to say, I did not think they would come out at all – the batter was so wet, I really had to add a lot of flour to roll them out – but they were fantastic. Right out of the oven, they were soft and fluffy, and just the right sweetness. I would make them again in a second – thanks for the great recipe Full Circle Farm!
Ingredients
- 2 cups flour
- 3 tablespoons sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup butter
- 1 cup diced fresh apricots
- 1/4 cup milk
- 2 eggs
Preparation
Preheat oven to 450 degrees. Combine and mix flour, 2 tablespoons sugar, baking powder and salt. Add butter and cut into flour mixture until mixture resembles coarse cornmeal. Add apricots and toss until pieces are coated with flour mixture. Reserve 1 tablespoon milk; mix remaining milk and eggs together and lightly blend. Add milk mixture to flour mixture and stir until moistened. On a lightly floured service, knead dough gently about 10 times. Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces. Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar. Bake at 450 degrees for 12 to 15 minutes, or until lightly brown and wooden pick inserted near center comes out clean.
Makes 8 scones.
For a printer-friendly version of this recipe, please click here: Apricot Scones
First Look, Then Cook 