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According to the St. Louis Post-Dispatch, Apricot Scones are a menu favorite at The Barn, the restaurant on the grounds of the Thomas Sappington House Museum Complex in the county of Crestwood. Now, I have been to The Barn restaurant, and my experience was not a good one. However, I do love apricots, and I like a good scone, so I was willing to give these a try. The directions provided were unnecessarily tedious and long, so I updated them; I find the absolute best way to make a scone is in the food processor, so that’s what I did. These are indeed tasty and filling, and made a wonderful breakfast this morning.
Apricot Scones
Recipe adapted from Feast Magazine
Flour, for work surface
2 c. flour
⅓ c. granulated sugar
1 t. baking powder
¼ t. baking soda
½ t. kosher salt
8 T. (1 stick) cold, unsalted butter, cut into 16 pieces
1 3-oz. pkg. Melissa’s dried apricots
½ c. toasted pecan pieces
½ c. sour cream
1 large egg
2 T. melted butter, for tops
⅓ c. Sugar in the Raw
Preheat oven to 450° F. Line a baking sheet with parchment or a Silpat. Lightly dust a work surface with flour.
Pulse apricots in food processor 4-5 times until diced small; empty into bowl. Pulse pecan halves 4-5 times until chopped; empty into bowl with apricots.
Into the food processor, place flour, sugar, baking powder, baking soda, and salt. Pulse until combined. Place butter cubes into food processor, and pulse until mixture forms a coarse meal. Add apricots and pecans, and pulse until blended.
In a small bowl, whisk sour cream and egg until smooth, then add
to the food processor. Pulse until it forms a large ball.
Place dough ball on floured work surface and pat into a 6-inch disc, smoothing sides as you go.
Brush melted butter over the top and sides, then cover with sugar in the raw, pressing down lightly as you do.
Make four cuts into the top to create eight pie-shaped scones. Lift each one off of the work surface, lightly dipping the bottom into any accumulated butter and sugar, and place on baking sheet.
Bake until golden brown, 15 to 17 minutes.
Serve warm or at room temperature.
I wish I could have one now :-) Scones are my husband's favourite breakfast with a large cup of freshly brewed tea. These look fantastic, Pattie.
ReplyDeleteI didn't realize how easy scones are to to make! I love apricots and the crunchy sugar topping looks delightful.
ReplyDeleteYou and I both seem to be tethered to our kitchens!!!! It’s a good thing!😁 I’ve never made scones, although my Mom LOVED them and would have me buy them for her in massive quantities. I have a new Kitchen Aid food processor (which as yet hasn’t made it out of the box 3 weeks after purchase!), so this may be the time to try making them. You’ve made it seem doable!
ReplyDeleteI used to make scones for a coffee shop and never tried making apricot ones. These look delicious! I like the brushing with butter and covering with sugar - I would definitely have tried that for the coffee shop!
ReplyDeleteI've never actually made scones but I have enjoyed them on cruises for " tea time. " The apricot scones sound wonderful.
ReplyDelete