Glazed Apricot Scones Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Granulated Sugar | 2 Tablespoon | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Butter | 3 1/2 Tablespoon | |
| Dried apricots | 1/3 Cup (16 tbs), minced | |
| Milk fat | 1/2 Cup (16 tbs) | |
| 1 large egg, lightly beaten | ||
| Honey | 2 Tablespoon | |
| Cooking spray | ||
| Powdered sugar | 1/2 Cup (16 tbs) | |
| Milk fat | 2 Teaspoon | |
| Sliced almonds | 1 Tablespoon, toasted | |
Directions
1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots.
3. Combine 1/2 cup milk, egg, and honey in a small bowl. Add to flour mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough.
5. Bake at 375° for 20 minutes or until lightly browned. Remove to a wire rack; cool 10 minutes. Combine powdered sugar and 2 teaspoons
milk, stirring until smooth. Drizzle over warm scones and sprinkle with almonds.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in apricots.
3. Combine 1/2 cup milk, egg, and honey in a small bowl. Add to flour mixture, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut dough into 10 wedges, cutting into, but not through, dough.
5. Bake at 375° for 20 minutes or until lightly browned. Remove to a wire rack; cool 10 minutes. Combine powdered sugar and 2 teaspoons
milk, stirring until smooth. Drizzle over warm scones and sprinkle with almonds.
Chef
