My wife had been bugging me to make scones for a while, and we had some dried apricots and dates laying around, so I made some Apricot Date Scones.
I basically followed the King Arthur Flour scones recipe which is generic scones you can mix whatever you want in to.
Apricot and Date Scones
Scones with apricots and dates.
Dough
- 2 3/4 cup flour
- 1/3 cup sugar
- 3/4 tsp salt
- 1 tbl baking powder
- 1/2 cup butter (cold)
- 2 eggs
- 2 tsp vanilla
- 2/3 cup milk
- 1-2 cups fruit/nuts/whatever (I used apricots and dates)
Topping
- 2 tsp milk
- 2 tbsp sugar (ideally coarse, I used sugar in the raw)
Whisk together the flour, sugar, salt, and baking powder
Dice the butter and work it in until you get a crumbly texture
Dice and stir in the fruit
In a separate mixing bowl, whisk together the eggs, vanilla and milk
Add liquid to dry and mix until it holds together
Split dough in half and make 2 circles about 6" in diameter
Brush the disks of dough with the milk and then sprinkle the sugar on top.
Cut each disk into 6 wedges and separate the wedges a bit to allow for expansion during baking.
Chill the scones for 30 minutes in the freezer and preheat your oven to 425F.
Cook scones on a high rack in the oven for 23 minutes.
They came out really tasty. Wife was pleased I baked a request, and like they say, happy wife happy life. Especially when you haven’t left the house for 2 weeks and probably wont for another six.
