Fifteen years ago, my bestest friend in the whole world shared her apricot scone recipe with me.
At the time, I made every flavor of sweet scone you can think of…..blueberry, raisen, peach, cherry, you name it, I baked it. These make a wonderful breakfast because they are subtlety sweet, light on the inside and crunchy on the outside. I have dined on many a scone in the ensuing years. None have measured up to Barbie’s scones.
Last weekend, my granddaughter, and It’s Sew Susan assistant, set her newly developing culinary skills to the task of making scones. Because this was a last-minute, Sunday morning decision, we didn’t have the half and half, so we used our regular 2% milk + an extra tablespoon of butter. They turned out great. Her fruit of choice was craisens.
Here is Barbie’s recipe:
1) Beat together in a small bowl 1/2 cup half & half
and 1 large egg.
2) Combine 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon
4) Add 3/4 cup chopped, dried apricots and 2/3 cup of sugar
5) Add dry ingredients to wet ingredients. Very gently combine.
6) Turn dough on a lightly floured surface. Lightly pat into a 9″ circle (Dough will be sticky)
7) Cut circle into 12 wedges.
8) Place 1/2″ apart on ungreased cookie sheet.
9) Bake 12-15 minutes at 400 degrees.
Very proud of Skylar’s delicious accomplishment, I sent a picture off to my favorite British gentleman and genealogy mentor, Chris. He didn’t even recognize them. When I told him they were scones, he said they must be American scones. Apparently, English scones are round.
Well, far be it from us to defy the English tradition. Skylar had to bake another round (pun intended) of scones. This time round! Our conclusion? Triangular or round, these scones are certainly fit for a Queen!