Ingredients - (makes approx 18 scones)
450g - Self-Raising Flour
Pinch Salt
2 Tsp - Baking Powder
100g - Butter
100g - Dried Unsulphured Apricots (finely chopped)
300ml - Full Fat Milk (plus extra for glazing)
Method
- Preheat the oven to 180C/350F or gas mark 4.
- Sift the flour into a bowl with the salt and baking powder. Rub in the butter with your fingertips until the mixture looks like breadcrumbs, and then stir in the apricots. Make a well in the centre and gradually add the milk, stirring with a knife until the mixture comes together.
- Turn out onto a floured surface and knead lightly for a minute, then roll out to 2cm (I did ours to nearer 3cm so we could split them easily). Cut out your scones using a round or fluted edge cutter, careful not to twist the cutter in or out of the scone mixture as this will discourage a good rise.
- Place scones on a lined baking sheet and brush the tops with a little milk and bake in the oven for 12-15 minutes, until risen and golden! Cool on a wire rack. Then EAT THEM!! Yummmmm!!
4 comments:
Aww, look at little Meg! Such beautiful blue eyes. I love scones but I've never thought of using apricot. I love putting treacle and cheese in the mix - seperately, of course :)
Thank you Megan! She is a cutie, isn't she?!
I've never thought about scones with treacle in the mix! Though the cheese ones, I hope to make up next week!
These look wonderful! I honestly have never eaten a scone of any sort. They look very similar to what we southern United States-ers call a biscuit (not a cookie, of course)
They look like they'd be gorgeous with a cup of hot coffee on a cool autumn morning.
And to echo Megan, your Meggie is SO adorable. :-D
We're going to try and make these tomorrow. It's Labor Day here in the States so John has the day off. Unsulfured apricots are hard to find inexpensively in my part of East Texas, but I told the boys we could do it this once. They've missed having scones. As Elizabeth pointed out, they are similar to biscuits that we have here in the South, but I think scones have different taste.
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