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These apricot buttermilk scones are flakey, buttery and slightly sweet. Good with a cup of tea. Good with a cup of coffee. Good for whenever.
1. Bring a small pot of water to a boil. Gently place apricots into the boiling water and allow to simmer for 1 minute. While water is going, prepare an ice bath. After 1 minute transfer the apricots from the boiling water to the cold water. When cool enough to handle, using a paring knife, peel the skin off of the apricots. Remove the pit, cut them into a dice and set aside.
2. Adjust oven rack to middle position and preheat oven to 425 F.
3. Place flour, baking powder, baking soda, sugar and salt in a large bowl. Whisk together until thoroughly combined.
4. Using a box grater, grate the cold butter into the flour mixture. Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal. Gently stir in apricots, being sure to coat them in the flour mixture. Measure out the buttermilk in a measuring cup and add one egg; beat until combined. Pour the buttermilk into the dough mixture and mix until the dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to a liberally floured counter top and knead dough by hand just until it comes together into a rough, slightly sticky ball. This will only take 5 to 10 seconds. Pat the dough flat to a 1-inch thickness. You can cut the scones into 8 wedges or you can use a biscuit cutter. I did the former and ended up with 8 triangular scones. Place the scones on a parchment-lined baking sheet. In a small bowl beat an egg with a tablespoon of milk and brush the tops of the scones with the egg wash.
6. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm with butter and honey, if you like.
Fresh sweet onions, sharp cheddar, crisp, sweet, nutty corn bead all in one muffin. Perfect as a side to fish or steak, with a picnic or in the morning. Add a grind of black pepper before baking for an extra kick.
Big Mama’s originals get a twist with various herbs and cheeses.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!