APRICOT-ROSEMARY SCONES RECIPE

Apricot-Rosemary Scones Recipe image

Provided by KimberlyB

Number Of Ingredients 13

TOPPING:
4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 cups cold butter, cubed
1 cup chopped dried apricots
1 tablespoon minced fresh rosemary
4 large eggs, lightly beaten
1 cup cold heavy whipping cream
1 large egg, lightly beaten
2 tablespoons 2% milk
2 teaspoons sugar

Steps:

Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary. In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened. Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into four squares; cut each square into four triangles. Place on baking sheets lined with parchment paper. For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.