You want to know how to make apricot scones even tastier? Slather them in some apricot honey butter.
In fact, even if you don't want to make the scones you should make the butter - it would be good on toast, bagels, waffles, you name it!
Of course...you probably should make the scones though.
So fluffy and flaky and addicting. Scones are my downfall. I can eat and eat and eat them and then eat some more. It's helpful if you have someone to share these with.
You know how it is.
Apricot Scones with Apricot Honey Butter
4 cups flour
4 tsp baking powder
1 tsp baking soda
1/2 cup sugar
3/4 cup cold butter
1 cup finely diced, fresh apricots
1 cup buttermilk
1 cup icing sugar
1/4 tsp almond extract
2 -3 Tbsp milk
Apricot Honey Butter
3/4 cup butter, softened
6 apricots, halved and pitted
1 Tbsp honey
Scones - Preheat oven to 425. Line a cookie sheet with parchment paper, set aside.
In a large bowl, stir together flour, baking powder, baking soda, and sugar. Cut in cold butter using 2 knives or a pastry cutter (you can also grate in frozen butter using a cheese grater) until mixture resembles coarse crumbs.
Stir in the finely diced apricots.
Measure out buttermilk and eggs into another bowl, Whisk until well combined.
Pour the buttermilk into the flour mixture and stir until just combined in a soft dough. Dump onto lightly floured work surface and knead only enough to form a dough that is not falling apart - about 5 - 6 times.
Roll out the scones to 1 inch thickness. Cut the scones using a biscuit cutter. Place scones on prepared cookie sheet. (Alternatively you can divide dough in half, pat each half into a 9 inch circle on the cookie sheet, cut each circle into 8 wedges without going all the way through the dough.)
Bake at 425 for approx 15 - 20 minutes, until tops are golden brown.
Remove from heat and let cool on wire rack.
While scones are still warm, use a pastry or basting brush to brush with glaze.
Glaze: In a small bowl, whisk together icing sugar, almond extract, and milk. You may need to add a bit more milk or icing sugar to get it to the proper consistency. (It should resemble white glue)
Brush on scones while they are still warm but not hot - they should sit for at least 15 minutes.
Apricot Honey Butter: Using a Magic Bullet or small blender, blend together the butter, apricots, and honey until smooth and no large apricot bits remain - about 20 - 30 seconds.
The butter is best served at room temp but should be stored in the fridge. Just remember to bring back up to room temp before serving.
Serve the butter with the warm scones or room temp scones.
Trust me when I say you best bring enough for everyone if you are planning to bring this to a gathering.
This batch is fairly big for scones - it makes approx 20 scones if you use a biscuit cutter or 16 scones if you leave in rounds.
Perfect for breakfast, brunch, or snack at the office.
Or...you know...right now.
Be sure to visit Carole's Chatter and Love Bakes Good Cakes and Feeding Big and Hun...What's For Dinner? for tons of great links!