Chopped dried apricots add fruity sweetness to these cream-based scones, while dried lavender imparts gentle floral notes.
Apricot-Lavender Scones
Serves: 15
Ingredients
- 2 ½ cups all-purpose flour*
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup cold unsalted butter, cubed
- ½ cup finely chopped dried apricots
- 1 ¼ teaspoons culinary dried lavender
- ½ cup plus 2 tablespoons cold heavy whipping cream, divided
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Stir in apricots and lavender.
- In a small bowl, whisk together ½ cup plus 1 tablespoon cold cream, egg, and vanilla extract. Add to flour mixture, stirring until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms in the bowl. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough will be very firm.)
- Turn dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 15 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Serve warm.
Notes
*Spoon flour into measuring cup without packing and then scrape off excess with a straight edge to level.
