Mom's Apricot Scones
Servings: 12
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.