Apricot Swirl Scones
3/4 C. (4 ounces) dried apricots
2 T. honey
2 2-inch strips lemon peel, no pith
1 T. lemon juice
3 C. all-purpose flour
1 T. baking powder
1/4 t. salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/4 C. granulated sugar
3 large eggs
1 t. vanilla extract
1/3 C. buttermilk or plain yogurt
Finely chop the apricots and put into a small saucepan with remaining filling
ingredients. Add 1/4 cup water. Cover and simmer 10 minutes over low heat until
apricots are very soft. Discard lemon peel. Mash apricots with the back of a
spoon to a coarse, thick puree.
While the filling cooks, mix flour, baking powder and salt in a bowl. In the
large bowl of an electric mixer, beat 2 to 3 minutes, until pale and fluffy. Add
eggs, one at a time, beating after each. Beat in vanilla.
Scrape sides of bowl; reduce speed to low. Add flour mixture; beat only until
blended. Scrape sides; add buttermilk and mix only until blended.
Remove bowl from the machine. Fold apricot puree into the batter with a rubber
spatula just until the puree is swirled through.
Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, placing the mounds
about 2 inches apart. Loosely cover with plastic wrap and refrigerate about 45
minutes (or freeze and, when hard, remove to a plastic bag and freeze for up to
Heat oven to 350 degrees. Uncover scones and bake 15 minutes. Turn heat down to
325 degrees and bake 10 to 13 minutes longer, or until pale golden brown. Cool,
uncovered, on a wire rack.
Makes one dozen scones.
"Biscuits and Scones" by Elizabeth Alston