Farmhouse Bed and Breakfast Apricot Scones |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pamper guests with a plateful of these (or other) home-baked goodies. Simple to make, nose-twitching scent, and on the table in no time. Serve with bacon or sausages, apricot honey-butter, and coffee or milk. Compliments to Reiman's *Best of Country Cooking 2003* Ingredients:
1 1/2 cups flour |
1/2 cup quick-cooking oats |
1/4 cup sugar |
2 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/3 cup butter, cubed |
2 eggs |
1/4 cup sour cream |
1 tablespoon milk |
3/4 cup finely chopped dried apricot |
3 tablespoons brown sugar |
1 tablespoon quick-cooking oats |
1 tablespoon butter, softened |
additional sugar, sprinkling |
Directions:
1. Preheat oven to 400; seasoned baking stone or greased cookie sheet; set aside.
2. In a bowl, combine dry ingredients; cut in butter.
3. In a small bowl, combine eggs; reserve ONE TABLESPOON for glazing; set aside.
4. In another bowl, combine sour cream, milk and eggs; add apricots; stir into crumb mixture until dough clings together.
5. Turn onto lightly floured table, knead 12-15 times; divide down into two portions.
6. Pat one portion into a 6-7 inch disk on the baking sheet.
7. Combine filling ingredients, sprinkle over first disk in pan to within 1/2-inch of edge.
8. Pat remaining down into matching disk, place over filling, softly pinch edges, but don't worry if they're not sealed.
9. Glaze top with reserved 1 T. egg, sprinkle with additional sugar (brown or white); cut into wedges, leaving in place on pan.
10. Bake for 15-20 minutes (golden brown).
11. Cool slightly, break apart carefully; serve warm with honey and apricot jam.
12. VARIATION: try dried cranberries for a tangy eye-opening breakfast treat!
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