Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried apricots, chopped
- 1/2 cup walnuts, chopped
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the bowl and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the chopped apricots and walnuts.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick. Cut the circle into 8 wedges.
9. Place the wedges onto the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 365
Fat: 22g
Carbohydrates: 36g
Protein: 5g
Fiber: 2g
Sugar: 11g
Substitutions for ingredients:
- Dried cranberries or raisins can be substituted for the dried apricots.
- Pecans or almonds can be substituted for the walnuts.
- Half-and-half or whole milk can be substituted for the heavy cream.
Variations:
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced version.
- Substitute the apricots and walnuts for your favorite dried fruit and nut combination.
- Add 1/2 cup of chocolate chips for a sweet twist.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients.
- Do not overwork the dough, as this can result in tough scones.
- Brush the scones with a little heavy cream before baking for a golden brown finish.
Storage instructions:
Store the scones in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the scones, place them in a 350°F (175°C) oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the scones on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped walnuts or apricots on top of the scones before baking.
Pairings:
Serve the scones with a hot cup of tea or coffee.
Suggested side dishes:
Fresh fruit or a side of yogurt make great accompaniments to these scones.
Troubleshooting advice:
- If the dough is too dry, add a little more heavy cream.
- If the scones are too crumbly, try adding a little more butter to the dough.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the scones.
Food history:
Scones originated in Scotland and are traditionally served with tea.
Flavor profiles:
The scones have a buttery, flaky texture with a sweet and nutty flavor from the apricots and walnuts.
Serving suggestions:
Serve the scones warm with a dollop of whipped cream or jam.
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