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Apricot Scones |
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Serves: 6 Print this Recipe1/2 cup dried apricots halves snipped Water Hot tap 1 1/2 cups flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon cinnamon ground 1/3 cup butter or margarine, chilled 3/4 cup potatoes unseasoned mashed 1 egg 3 tablespoons milk 1 tablespoon almonds sliced 1 teaspoon sugar Preheat oven to 400°. Lightly grease a baking sheet. Cover apricots with water and let stand for 10 minutes. Meanwhile, in a large bowl, combine flour, 1/4 cup sugar, baking powder, salt and cinnamon. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Thoroughly drain apricots. Stir apricots and mashed potatoes into flour mixture. In a small bowl, whisk together egg and milk; set 1/2 tablespoon of the mixture aside. Stir remaining mixture into flour mixture just until dry ingredients are moistened. Knead 6 to 8 times to form a ball. Place on baking sheet. Flatten into a 7-inch circle. With a floured knife, cut into six wedges, but do not separate. Brush top with reserved egg-milk mixture. Sprinkle with almonds and 1 teaspoon sugar. Bake for 22 to 24 minutes or until lightly browned. Serve immediately with butter and jam or honey. Apricot Scones comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Mom's Raised Doughnuts Honey Whole Wheat Bread Shaping Dinner Rolls Cinnamon Rolls Onion-Cheese Braid Potato Refrigerator Rolls Jiffy Yeast Rolls |
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