November 2018 BUndle

Apricot Lemon Scones

by Emily Wert

Yield: Makes 12


4 cups all purpose flour

1/2 cup sugar

2 tablespoon baking powder

1 teaspoon salt

1.5 cups chopped dried apricots (about 9 ounces) (chops easily in food processor)

2 tablespoon freshly grated lemon peel

2 1/2 cups whipping cream

6 tablespoons unsalted butter, melted

1/4 cup sugar

2 tsp freshly grated lemon peel


Preheat oven to 400°F.

Mix flour, sugar, baking powder and salt in large bowl. Stir in apricots and 2 Tblsp lemon peel. Add whipping cream and stir just until dough forms.

Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Roll dough into 10” x 10” rectangle. Cut into 12 rectangles. Cut rectangles into triangles.

Transfer triangles to large baking sheet, lined with parchment paper, spacing evenly.

Combine 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly.

(Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.) Serve scones warm or at room temperature.