Lemon Apricot Scones

Name: Lemon Apricot Scones
Prep time: 15 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 c. all-purpose flour; 1/4 c. sugar; 2 1/2 tsp. baking powder; 1/4 tsp. salt; 6 tbsp. butter; 1/2 c. whole milk; 1 large egg; 1 c. dried apricots; 1 tsp. grated lemon peel

Published: Apr 15, 2014

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

Cal/Serv:

380

Jump to recipe

These delicious scones can be made ahead, wrapped in foil, and stored in the refrigerator for up to 3 days (or the freezer for up to 1 month). When you're ready to serve them, reheat them in a 375-degree F oven for 8 to 10 minutes.

Advertisement - Continue Reading Below

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. butter
1/2 cup whole milk
1 large egg
1 cup dried apricots
1 tsp. grated lemon peel

Directions

1. Step 1Preheat the oven to 400 degrees F. Line a medium cookie sheet with parchment paper.
2. Step 2In a food processor, pulse the flour, sugar, baking powder, and salt until combined. Add butter and pulse until coarse crumbs form throughout. Transfer the flour mixture to large bowl. Make a well in center of flour. Put the milk, egg, apricots, and lemon peel into the well.
3. Step 3With a rubber spatula, stir the liquid mixture into the flour until combined. Gently knead the dough with your hands just until it starts to come together. Transfer the dough to work surface; pat it into an 8- by 4-inch rectangle. Cut into six 4-inch-long rectangles; transfer the scones to the prepared cookie sheet. Bake 20 to 22 minutes, or until golden brown. Cool on pan on wire rack. Serve warm or at room temperature.