Tuesday, December 30, 2014

Apricot scones

I visited the King Arthur Flour factory in Vermont recently, and in addition to their amazing cafe, the store held many fun surprises for me. For instance these apricot jammy bits. They are intensely apricot flavored, jelly-like but great for baking. They do not completely liquefy, but rather turn to a jam-like consistency.

2.25 cup flour
0.25 cup sugar
0.5 cup butter
1 tsp vanilla
2/3 cup buttermilk
1.5 tsp baking powder
0.5 tsp baking soda
1/3 cup apricot jammy bits

Mix the flour, baking soda, salt, baking powder and sugar in a bowl. In a separate bowl mix the buttermilk and the vanilla extract.

Cut the butter into the dry mixture. Add the jammy bits and pour in the buttermilk mix. Fold by hand until no large dry spots remain. Do not overmix.

Pour onto a floured surface, roll out into a 1-inch-thick layer and cut into eight pieces. Brush tops with more buttermilk and sprinkle with sparkling sugar. Bake on a parchment-lined baking sheet at 375F for about 15 minutes. Cool on cookie rack.

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