Last summer we were very fortunate to meet Sara Moulton and her husband Bill Adler. We had a great visit with them and Sara’s parents, Henry and Elizabeth. After their visit we felt like we’d made new friends for life. Sara’s recipe for Apricot Scones is a new favorite of our guests. For her recipe, Creamy Tomato-Basil Soup and “Grilled” Cheese Slices, check out her new book, Sara Moulton’s Everyday Family Dinners. Thanks Sara.
Apricot Scones by Sara Moulton
Just dice up dried apricots and add into any cream scone recipe instead of currants, craisins, or other dried fruit. You can make a glaze out of apricot nectar and powdered sugar, adding a wee bit of nectar to the sugar and stirring until you can drizzle it from a spoon.
2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp salt
¼ cup sugar
3/4 cup dried apricots, chopped
1¼ cups heavy cream
3 Tbsp. butter, melted
2 Tbsp. sugar
Preheat the oven to 425º F. Use an ungreased baking sheet.
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried apricots. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky).
Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into circle. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top. Cut circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pieces. Bake for about 11 minutes, or until golden brown. When cool top with apricot nectar glaze.