Apricot Rosemary Scones
Ingredients:
-1 cup of diced fresh apricots
-1 Tbs finely chopped rosemary
-2 cups all purpose flour (plus a bit to cover the kneading surface)
-2 Tbs sugar (plus a bit to sprinkle on top)
-1 Tbs baking powder
-1/2 Tsp salt
-5 Tbs unsalted butter, cold and cut into small squares (about 1/4’’)
-1 Tbs 100% maple syrup
-1 cup of heavy cream (plus a bit to cover on top)
Method:
1) Line a cookie tray with parchment paper. If you have a circular tray, that’s ideal. If not, a standard rectangle will do the trick!
2) Dice up your fresh apricots and rosemary. You can keep the chunks bigger or smaller, depending on your preference. Set to the side.
2) Combine flour, sugar, baking powder, and salt together with a fork. Dump in cold butter cubes and cut together with a pastry knife. If you don’t have a pastry knife, use two sharp kitchen knifes to cut the butter into the flour. Cut until the mixture is evenly coarse.
3) Add the cut apricots and rosemary into your mixture and gently stir a few times so that it’s evenly mixed. Add the maple syrup and heavy cream. Mix together until everything is just wet then form together into a rough ball with your hands. Don’t over mix.
4) Cover your countertop with a bit of flour so that your dough doesn’t stick. Take your ball of dough out and place in on the countertop. Gently pat down, adding flour on top as needed, and rotating your circle while forming the edges. Your circle should be about 8-9’’ in diameter and about 1-2’’ thick.
5) Coat a sharp knife with flour and cut your dough into 8 slices. Place them, one at a time, on the lined baking sheet so that they are still in the circle, barely touching. By keeping them close together, you can get a fluffier scone.
6) Place the baking tray in the fridge for 20 minutes then preheat your oven to 450.
7) Once they’ve cooled in the fridge, remove tray and lightly baste the top of your scones with the extra heavy cream. Sprinkle some sugar on top and bake on the middle rack for 15 minutes or until lightly golden. You will likely need to re-cut your scones if they’ve become combined and over-fluffy (that’s a good thing!) Cool for 10 minutes and serve.