More Great Recipes: Bread | Breakfast | Scone

Apricot Lemon Scones

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Member since 2006

Serves | Prep Time | Cook Time


(1) 6 oz. bag of dried apricots, finely chopped
1/4 cup sugar + 2 Tablespoons Sugar
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
Zest of 1 entire lemon
1 1/3 cups heavy cream

Preheat oven to 425. I don't have a scone pan, so I lined a jellyroll pan with parchment paper.

Combine apricots with 2 Tablespoons of sugar, mix well and set aside.

In a separate bowl, combine flour, baking powder and salt and mix well. Then stir in apricots and lemon zest.

Add cream to make a coarse dough.

Turn out onto a lightly floured surface and press until dough comes together. Separate into 4 pieces, working each of the 4 until they make a 4 inch square. Cut each into 4 triangular pieces.

Place all triangles onto the parchment covered pan and sprinkle with sugar.

Bake scones approximately 15 minutes or until lightly golden brown.


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