Bursting Blueberry Apricot SconesFor that grab and go morning or just an easy sunday morning! 
Ingredients 2 cups all-purpose flour 2 1/2 tsps. baking powder 1/4 tsp. salt 1/3 cup granulated sugar 1/3 cup cold butter 1/3 cup snipped dried apricots 2/3 cup dried blueberries 1 tsp. grated orange peel 1/4 tsp. vanilla 1 cup half-and-half Pre-heat oven at 375 F. In a medium bowl, combine flour, baking powder, salt, sugar and cold butter blend with a pastry blender or fork until mixture is fine and crumbly. In a small bowl, add together the snipped apricots , blueberries, orange peel, half-and-half and the vanilla, pour these ingredients into the flour mixture and stir well until combined (dough will be sticky). Divide dough into two equal parts and turn each part of dough onto a well floured surface( use about 1/2 cup flour per part to flour surface). Kneed dough about 5 to 6 times working the flour into the dough, flatten and shape with your hands into a 6 inch circle and 1/2 inch thick. Place on a ungreased baking sheet and cut into 6 or 8 wedges, slightly separate the wedges about an inch apart; Do the same with the remaining dough. Brush tops of scones with heavy cream or half-and-half, you may also sprinkle a little sugar if desired. Bake for 15 minutes and until golden or until toothpick comes out clean. Enjoy with jam or just as is! Return to Scones and Biscotti from Blueberry Apricot Scones Pecan Scones Plum Walnut Scones Pumpkin Scones Almond Biscotti Aniseed Biscotti Best Peanut Butter Biscotti Chocolate Almond Biscotti Chocolate Peanut Butter Biscotti Double Chocolate Biscotti Gingerbread Biscotti Return to Home Page |