These delicious homemade scones, studded with chopped dried apricots, are perfect for a British-style breakfast or afternoon snack. Experiment with other dried fruits for endless variations on this basic scone recipe.
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter or stick margarine, cut into small pieces
1/2 cup finely chopped dried apricots
1/2 cup low-fat buttermilk
2 large eggs
2 teaspoons sugar
1/2 teaspoon ground cinnamon
How to Make It
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.
Make-ahead tip: Scones can be prepared a day ahead; cool on a wire rack. Wrap in aluminum foil; reheat at 350º for 25 minutes.
I finally made this recipe which has been in my files forever. However, I found them to be just okay. Not really a lot of flavor and not the texture I expected from a scone. I probably will move on to another recipe.
I made these scones as directed with no changes and had no problem with sticky dough as mentioned by other reviewers. I cannot wait to make them again and try other dried fruits. A winner that I will add to my favorite scone recipes!
I have made this recipe many times, always with great success. It's my "go to" recipe for "light" scones. The dough is easy to work with, and if you tire of apricots, substitute dried cherries, cranberries, apples or fresh blueberries. We love the cinnamon topping, too.
These were very easy to make and came out surprisingly large. I made closer to a 10 inch circle and got 12 big wedges once the dough rose and spread. I'm used to cooking light recipes yielding small portions, but these were a feast for the eyes, and very tasty. My husband, who protested having scones for breakfast because he "doesn't like" them, was surprised by how good they were. This is, in part, because they come out a little cake-y for a scone (hence the 4 stars), but are still crisp and crumbly on the outside. I mixed dried apricots and cherries, plus added a handful or two of fresh blueberries before adding the liquid ingredients. I also used "soured" almond milk because I didn't have buttermilk on hand. The batter came together well, was lightly sticky, and easy to work with. You could probably add almost anything to this base and come out with a lovely scone. I would make this again. These would be wonderful served with jam or pumpkin butter.
Just made this recipe. They are wonderful. The only change I would make would be to add some flavoring ie: almond or vanilla or put cinnamon in the dough. Otherwise the texture is just lovely. I would make these again and experiment with different flavorings/spices.
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