My 19 year old son is home from college for the holiday weekend. You can guess what that means for me…lots of cooking! He is craving home cooked food, rather than the processed dorm food he has been eating for most of the past year.
It really is just a good excuse for me to try out a couple of recipes that I have had rolling around in my head for awhile. Apricots have been featured in our stores lately and they are surprisingly delicious. After recently making a fruit salad with apricots, I have been thinking about what else I could do with them. It seemed like a perfect opportunity to tweak my scone recipe and see what I could come up with.
Every apricot scone recipe I came across called for dried apricots and that just seems to defeat the purpose of fresh apricots so I adjusted my basic recipe by adding a little more flour and a bit of sour cream to keep everything in proportion. To top it off, I made an amaretto glaze as I think the almond flavor is a wonderful compliment to apricots. If you don’t have amaretto, just use almond extract.
Apricot Scones with Amaretto Glaze
- 2- 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons European style butter, cold, cut into chunks
- 1 cup heavy cream
- ¼ cup sour cream
- 1-1/4 cup fresh apricots peeled and diced
Preheat oven to 400°. Sift together flour, baking powder, salt & sugar. Cut chilled butter into flour mixture until it resembles coarse crumbs. Make a well in center of flour and pour in the cream and add sour cream. Fold everything together until just incorporated – do will not be smooth, so take care to not overwork. Toss the apricots with some flour to prevent them from sinking to the bottom of the scone when baked. Fold into dough gently.
With lightly floured hands, press the dough out onto a floured surface into a rectangle approximately 12″ x 3″ x 1″. The dough will be fairly sticky due to the fresh fruit, so keep your hands floured and be very gentle. Cut the rectangle in half, then in half again so that you have 4 approximately square pieces. Finally cut each square in half on the diagonal so that you have the traditional rectangular scone shape. Transfer to ungreased cookie sheet and bake for 15 – 20 minutes until beautiful and lightly browned
Let scones cool for about 1/2 hour before applying glaze.
- 1 tablespoon amaretto (or almond extract)
- 1 tablespoon freshly squeezed lemon juice
- 1 cup confectioner’s sugar, sifted
- 1 tablespoon butter – melted
- Milk – as necessary to thin
Mix the amaretto, lemon juice and confectioner’s sugar in microwave safe bowl until well combined. Mix in the melted butter. Microwave on high for 30 seconds. Whisk glaze to smooth out any lumps. If glaze is too thin, add additional confectioner’s sugar, microwave again for 15 seconds, if it is too thick, add a little milk. Drizzle glaze over tops of cooled scones.