Mother’s Day is this weekend. Do you have any young bakers who like to bake up breakfast for you? I do. And, as she’s getting bigger, she’s getting more resourceful, using Pinterest to find ideas and recipes. Last year she found a mug coffee cake recipe that she made. My only picture of it is the one she sent me on Snapchat. This year, I’m leaving my Mom’s Apricot Scones recipe out for her as a hint! Since she loves when her Nonna makes these, I think she’ll go for it.
And while I have to wait to see what messes await me in the kitchen, it’s my favorite part of the day…eating her creations. So if you have kids who like to make you breakfast, why not leave this recipe out and give it a try?
What is a Scone?
Originally baked with oats on a griddle, scones are a sweet and tender, flour-based goodness that’s baked up in the oven. What’s also nice about scones is that you can easily adapt them to be however you want. From sweet additions like dried fruit, spices and chocolate chips to savory scones containing cheese and veggies; scones are easily adaptable to any breakfast or brunch menu you desire. And you can always swap out one dried fruit for another, making even one good scone recipe, such as Mom’s Apricot Scones, adaptable to what you would like.
Freeze Shaped Scones
Traditionally scones have a triangle cut to them; however, you can just as easily drop a “mound” of dough and bake it round or even square-shaped. Since younger kids like to bake something special for mom on Mother’s Day, dropping the scones on a cookie sheet may be easier than forming a large circle and then cutting that into triangular shapes.
If you prefer to help them out, you can freeze the shaped scones the night before and then the kids can just pop them into the oven! Just shape the scones, place them on a cookie sheet and freeze. In fact, freezing scones prior to baking will them help rise better.
Tools Needed
Cookie Sheet with parchment paper or silicone baking mats – you’ll need a cookie sheet lined with either parchment paper or a baking mat (makes for easier clean-up).
Cheese Grater or knife – it may be easier for younger bakers to use a cheese grater while more experienced bakers can use a knife.
Mixing bowls – you’ll need both medium and large bowls for this recipe.
Small Whisk – you can use a small whisk or fork to mix ingredients together.
Measuring Cups & Spoons – use dry measuring cups for dry ingredients and liquid measuring cups for wet ingredients. You’ll need measuring spoons, too.
Scone Pan (optional) – a silicone scone pan can be used if you want perfect triangles. Just place onto a cookie sheet when baking for easier removal from the oven.
Cooling Racks – if using a silicone scone pan, place the pan on a wire cooling rack to cool.
Mom’s Apricot Scones
While this recipe is easy enough for kids to follow, just be sure that an adult helps them out with the oven. And, to make cutting the cold butter easier, have them grate the cold butter on your cheese grater. It will also help kids blend the butter into the flour that much easier and faster.
Mom’s Apricot Scones
Ingredients
- 1/2 cup half-and-half or whipping cream
- 1 large egg
- 2-1/2 cups all-purpose flour
- 2-1/2 tsp baking powder
- 1/2 cup butter, cut into small pieces (1 stick)
- 3/4 cup dried apricots, chopped into pieces (or any dried fruit/chips)
- 2/3 cup sugar
- extra sugar for tops
Instructions
- Preheat oven to 400F. Line 2 cookies sheets with parchment.
- Beat the half-and-half (or whipping cream) and egg in a small bowl until blended.
- Mix flour and baking powder together in a medium-sized bowl. Add the butter and cut in with a pastry blender or fork until mixture resembles cornmeal.
- Add the apricots and sugar to the flour mixture. Stir with a fork until mixed.
- Add the egg mixture and stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface and pat into a 9” circle. The dough will be sticky, so put some flour onto your hands too.
- Cut the circle into 12 triangular wedges. Place wedges about a 1/2” apart on the cookie sheets. If you opt to drop small circular mounds down instead, also place 1/2” apart on cookie sheets.
- Sprinkle a little sugar on top for a slight crunch.
- Bake for about 12-15 minutes at 400F until browned.
- Remove to a wire rack to cool.
Feel free to swap out the dried apricots for other dried fruits. If your kids are up for it, they can also make you some Chocolate Chip Pancakes! Happy Mother’s Day, today and every day!
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