Fresh Apricot Scones

I love scones and I love apricots so it only makes sense to combine the two, for a scrumptious snack or breakfast, to go along with coffee, tea or an ice cold glass of milk!

I have adapted this recipe from the Washington State Fruit Commission and it's a winner!

FRESH APRICOT SCONES

2 cups unbleached flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup cold butter, cut into 1/2-inch pieces

1 cup washed, diced, fresh apricots

3 tablespoons milk

2 eggs

• In a large mixing bowl whisk flour, sugar, baking powder and salt.
• Add butter and cut into flour mixture or rub butter into the flour with your thumb and fingers until mixture resembles coarse cornmeal.
• Add apricots and toss until pieces are coated with flour mixture.
• Whisk milk and eggs together in a small bowl; add to flour mixture and mix with a fork until all flour is moistened.
• Preheat oven to 425F
• On a lightly floured board, knead dough gently about 10 times, dust board with flour, as needed, to keep dough from sticking.
• Pat dough into a 3/4-inch thick round (7-inches across); cut into 8 pie-shaped pieces with a floured knife (I use a floured meat cleaver).
• Place dough on parchment paper-lined or lightly oiled baking sheet.
• Brush scones with milk and sprinkle with granulated sugar.
• Bake 12 to 15 minutes or until golden brown and a wooden pick inserted near the center comes out clean.

Cut your cold butter into 1/2 to 1/4-inch pieces.

Butter cut into flour mixture resembles course cornmeal.

Chopped apricots.

I doubled the recipe so I could but some scones in the freezer to bake later.

Pat into a 7-inch round.

Cut round into 8 pie-shaped pieces.

Tip: Apricot season is short so, extend it by making a double batch of these Fresh Apricot Scones. There is nothing better than knowing you have a freezer full of back-ups for those busy days or when unexpected company drops by!

Place extra scones on parchment-lined baking pan; transfer to freezer to harden.

Pack frozen scones between layers of waxed paper.

Add a label with contents, date, baking temperature and baking time.

Making scones is easy! I love the crunchy, outer sugar-coated layer! I love the tender, tasty interior . . . plain . . . with flecks of lemon zest . . . plump raisins or berries and, my most favorite . . . tender bits of tangy apricot! Scones may be served plain or with butter; with a dollop of whipped cream or cold creamy lemon curd!b Making these amazing scones is definitely something you want to add to your baking repertoire.

When I want to feel elegant, I whip up a batch of scones, brew up some tea in my Gram's old cobalt blue teapot, trimmed in gold and, I'm transported back in time . . . Over at Julie's!!!