Lemon Apricot Scones
Patricia Cobe
Senior Editor
These scones not only make a great addition to the breakfast bar or brunch menu, but they can also be packaged for a grab-and-go snack. They have a buttery taste and tender texture, yet contain no butter. The secret ingredient is heavy cream, which acts as both liquid and fat in the dough. The recipe came from a friend, and it quickly became a go-to treat.
Ingredients
2 cups all-purpose flour
¼ cup plus 2 tbsp. sugar, divided
1 tbsp. baking powder
½ tsp. salt
¾ cup chopped dried apricots
Grated zest from 1 large lemon
1¼ cups heavy or whipping cream
1 tbsp. butter, melted or 1 tbsp. cream for brushing
Steps
1. Preheat oven to 425 F. Mix flour, ¼ cup sugar, baking powder and salt in large bowl. Stir in apricots and lemon peel. Add cream and stir just until soft dough forms.
2. Turn dough out onto lightly floured surface. Knead gently until dough just holds together. Flatten dough into 10-inch round disc, about ½-inch thick. Place on greased cookie sheet.
3. Cut disc into 12 wedges. Brush with melted butter or cream; sprinkle with remaining 1 tbsp. sugar. Bake scones 15 minutes until light golden brown. Cool on wire rack. Serve warm.
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