Apricot Walnut Scones

Easy to mix, delicious right out of the oven, or hours later.  I served these with chopped mango, and my husband dumped it over his scones.  Purist that I am, I was disappointed that he did that.  Then I tried it  Really good.  Otherwise serve with butter and honey or apricot jam.  This makes 16 scones.

Follow this link to the recipe: 

Apricot Walnut Scones

• 2 1/2 cups flour
• 1/4  teaspoon salt
• 1/2 cup sugar
• 2 1/2 tsp baking powder
• 1 stick cold butter(1/2 cup), cut into small pieces
• 1/2 cup each chopped dried apricots and chopped walnuts
• 1/2 cup milk

Night before:

Put first 4 ingredients into bowl and mix.  Add butter, plunge your hands into the bowl, and rub flour and butter together until the mixture looks grainy, and no butter pieces are larger than a small pea.  Mix in apricots and nuts.  Stir in milk (adding an extra tablespoon if there are bits of flour that won't stick to the dough).  Turn out onto counter and kneed 8 or 10 times.  Divide dough into two balls, and flatten into disks about 1/2 inch thick.  Cut each disk into 8 pieces, and transfer to a cookie sheet lined in parchment paper or a Silpat.  Cover with Saran wrap, and refrigerate overnight. 

Set oven to come on at 425˚ 20 minutes or so before you get up. 

Next morning:

Take cookie sheet out of the refrigerator, and remove the wrap.  Separate the pieces for a crisper scone, or leave the pieces touching for softer scones. Brush with milk if you wish, for a shinier top.  Bake 15 to 20 minutes, or until golden brown on top. Put on a wire rack to cool.

 

NOTES:

You can use other dried fruits or nuts - let you imagination be your guide.