Elderflower, an iconic British flavor, pairs beautifully with dried apricot for a delectable scone that is perfect for any teatime.
Elderflower-Apricot Scones
Serves: 11 to 13 scones
Ingredients
- 2½ cups gluten-free all-purpose baking flour*
- 4 teaspoons baking powder ½ teaspoon salt
- 5 tablespoons unsalted butter, cubed
- ¼ cup plus 2 tablespoons caster sugar
- ½ cup chopped dried apricots
- 3 medium eggs, divided, beaten
- ¾ cup whole milk, divided
- ½ teaspoon elderflower extract**
- ¼ teaspoon vanilla extract
Instructions
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt. Using fingers, rub in the softened butter as lightly as possible until mixture resembles coarse crumbs. Stir in sugar, and then stir in apricots.
- In a medium bowl, whisk together 2 eggs, ½ cup plus 2 tablespoons milk, and extracts. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a floured* surface, and gently knead by patting dough and folding it in half 5 or 6 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour*, cut as many scones as possible from dough. (Press cutter straight down, being careful not to twist it.) Place scones on prepared baking sheet. Let scones rest at room temperature for at least 30 minutes and up to 1 hour.
- Preheat oven to 400°.
- In a small bowl, whisk together remaining egg and remaining 2 tablespoons milk. Brush egg mixture over tops of scones.
- Bake until scones are lightly golden, 16 to 18 minutes. Serve immediately.
Notes
*We used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
**We used Elderflower Flavor Extract from Olive Nation, olivenation.com.
**We used Elderflower Flavor Extract from Olive Nation, olivenation.com.
