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Apricot scones are a variation of traditional scones, which are relatively small bread-like pastries baked into circular shapes and then cut into triangular quadrants. Scones originated in Scotland, and although they are the most popular in places such as England and Ireland, people enjoy them in many countries, including the United States, Spain, Canada and Australia. The apricot version is essentially the same as other scones but with fresh or dried apricots added to the mixture before baking.
For apricot scones to be prepared correctly, a hot oven is important. Preheating the oven to about 450 degrees Fahrenheit is the most desirable temperature to ensure the proper baked consistency. Flour, baking powder, sugar and a pinch of salt are combined in a bowl, and butter is folded into the dry mixture very slowly, until it begins to look coarse and chunky.
This is the point in the recipe when traditional scones can become apricot scones. Freshly diced apricots or dried apricots can be added to the mixture and toss until the mixture completely coats all of the fruit. Milk and eggs are mixed together in a separate bowl until light and frothy, and that mixture is added to the apricot mixture. In the final step, the scones are shaped by rolling the dough out on a lightly floured surface and forming into a large circle. From there, triangular pieces are cut out, brushed with butter, then baked for about 15 minutes or until they turn brown on top.
Many different recipes play upon the traditional apricot scone recipe. Some variations include apricot and white chocolate scones, cranberry-apricot scones, chocolate chip apricot scones and lemon-apricot scones. Apricot scones are best when served warm, and jelly or jams along with clotted cream are the customary condiments that are served with them.
Unbaked apricot scones can be frozen by placing the cut-out dough in a freezer for about one hour, then removing the frozen dough and placing the pieces in freezer bags. Before baking frozen apricot scones, one should remove them from the freezer and thaw them for the time it takes the oven to preheat. They should be cooked just like fresh scones, but the baking time might need to be extended to about 20 minutes.
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