Apricot and Rosemary Scones
These savory apricot and rosemary scones are such an interesting flavor combination that is part earthy and a little sweet. Serve them alongside your next cheese board instead of crackers.
Ingredients
- 1 cup all-purpose flour
- 1 cup plus 2 tbsp cake flour
- 1 tablespoon baking powder
- 2 tablespoon granulated sugar
- ¾ teaspoon kosher salt
- 6 tablespoon unsalted butter, diced into cubes
- 1½ teaspoon fresh rosemary, chopped
- ¾ cup chopped dried apricots
- 1 cup heavy cream
- 2 large egg yolks
Egg wash and topping
- 1 large egg
- 1 teaspoon heavy cream or milk
- ⅛ teaspoon kosher salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, sift together the flours, sugar, baking soda, and salt.
- Add the butter pieces to the flour mixture. Using a pastry blender or 2 forks, mix until the butter is the size of peas. Add in the rosemary and apricots and mix to combine.
- In another bowl, whisk the egg yolks and heavy cream. Add the cream mixture to the flour mixture and stir to combine. Using your hands, gently gather the dough until all the ingredients are incorporated. Do NOT over mix. The dough will resemble a moist, crumbly ball. Place the gathered ball onto a floured surface and shape it into a round disc approximately 7" in diameter and 1" thick.
- With a sharp knife, cut the round into 8 equal triangles and add to baking the baking sheet. Refrigerate for 15 minutes.
- After 15 minutes, remove from the refrigerator. Lightly beat the egg and the heavy cream to make an egg wash. Brush the tops of each scone with the egg wash. Sprinkle the scones with a little salt before baking if you wish.
- Bake at 400°F for 18-22 minutes. Let cool on a wire rack for about 15 minutes before serving.
Notes
These scones are best served the day they are made, but can be eaten up to 2 days after baking. To maximize freshness, store in an airtight container at room temperature.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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