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Apricot Lemon Cream Scones

Light scones served with a berry jam are just right for afternoon tea.

Apricot Lemon Cream Scones


3/4 cup dried apricots, finely chopped
1/4 cup + 2 tablespoons sugar
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon lemon peel, finely chopped
1 1/3 cups heavy cream

Cooking Instructions

This Scottish quick bread derives its name from the Stone of Destiny or Scone, the place where Scottish kings were once crowned.

Preheat oven to 425 F. Lightly grease a scone pan.

In a small bowl, toss the apricots with 2 tablespoons of the sugar; reserve. In a large bowl, whisk together the flour, remaining sugar, baking powder and salt. Stir in the lemon peel and apricots. Add the cream. Using a fork, stir to form large, moist clumps of dough.

Turn the dough onto a lightly floured surface and press until it comes together. Divide the dough into 4 pieces. Pat each piece into a 4 inch square. Cut each square diagonally into 4 equal wedges. Fit each wedge into a well of the prepared scone pan. Sprinkle with granulated sugar, if desired.

Bake until the scones are golden, about 15 minutes.

Makes 16 scones.

Equipment List

Chefs Knife
Mixing Bowls
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