In Lei Shishak’s Beach House Brunch, Lei shares a lovely collection of recipes including one for “Apricot Scones,” which I used as a template for this recipe.
After baking her scones, I made another batch with these changes:
I reduced the dried apricots from 1/2 cup to 1/3 cup.
I increased the amount of flour.
I replaced the butter and half-and-half with cream.
Because of the increased liquid, I increased the baking time to 24 minutes.
I also kept things simple and rustic and omitted the half-and-half glaze and added sugar.
I did not use an electric mixer–just a rubber spatula.
I highly recommend Lei’s cookbook, available here
Lei Shishak’s Beach House Brunch
In the meantime, I hope you enjoy baking my version of her scones! I also hope you enjoy using the cream instead of butter. It makes the scones that much simpler to mix up, and there is less to wash up as well. I first started replacing butter with cream when I lived in Vermont. As a college student at Middlebury College, I worked part-time on a hobby farm. The family I worked for had a cow who produced a prodigious amount of cream, which we skimmed off her milk to use in baking.
Ingredient for Apricot Cream Scones
2 and 1/2 cups all-purpose flour
1/3 cup dried apricots, finely diced
1/3 cup sugar
1 tablespoon baking powder
2 teaspoons grated fresh ginger
1 teaspoon orange zest
1 and 1/2 cups cream
1 teaspoon vanilla flavoring
In a large bowl, mix flour, apricots, sugar, baking powder, ginger and zest.
Add cream and stir it in with a rubber spatula.
Knead briefly on a floured surface.
Roll or pat into a log about 3 x 16 inches.
Cut into 8 rectangles.
Arrange on baking sheet lined with parchment paper.
Bake at 375’F for 24 minutes.