I had gone to Tea not to long ago with two of my girlfriends and had an apricot scone. I made a mental note to come home and find a recipe for them. So I searched and came across one from MyRecipes.com . I was lucky enough to have all the ingredients on hand. Now the problem is that this recipe yields 12....I've already eaten 3 and have tucked the rest away. I will bring them into the office...I promise I will.
Here is a direct link to the recipe.
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup chilled butter cut into pieces
- 1/2 cup finely chopped dried apricots (I put a tiny bit of flour in the bowl I put them in so they wouldn't stick together)
- 1/2 cup low-fat buttermilk
- 2 large eggs
- Cooking Spray
- 2 tsp. sugar
- 1/2 tsp. ground cinnamon
- Preheat oven to 400 degrees
- Combine flour & the next 4 ingredients (flour through salt)
- Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal )I just used my kitchen aid mixer)
- 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 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 the dough
- Combine 2 tsp. sugar and the cinnamon, sprinkle over dough
- Bake at 400 degrees for 20 minutes or until golden
- Serve warm
Mock Clotted Cream
Now this was a little harder to come by...there are a TON of recipes for it online. From what I've been told true clotted cream is more on the bitter/sour side like sour cream. The Mock Clotted Cream I've had has always been sweet, like whipped cream. I really had nothing to go by...so I combined a few different recipes and what I came up with was pretty good. This uses sour cream although I did see some recipes that called for cream cheese (I assume that would yeild a sweeter cream)
- 1/2 cup sour cream
- 1/2 tsp. vanilla
- 3/4 cup heavy cream
- 3 Tbsp. confectioner's sugar (I would probably use 1 more Tbsp. next time)
- Combine sour cream and vanilla in a small bowl
- In a mixing bowl whip the heavy cream until it starts to form peaks
- Fold the sour cream mixture into the heavy cream gently
- Sprinkle in the confectioner's sugar
- Serve alongside scone...my kids also loved dipping fresh strawberries in it!
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