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Lemon Apricot Scones

2 cups all-purpose flour
1/4 cup plus 2 tablespoon sugar
1 tablespoon baking powder
3/4 cup chopped dried apricots
1 tablespoon plus 1 teaspoon grated lemon peel
1 1/4 cup whipping cream
3 tablespoon unsalted butter, melted

Preheat oven to 425?. Mix flour, sugar, and baking powder in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges. Transfer wedges to large baking sheet, spacing evenly. Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. Bake scones in preheated oven until light golden brown, about 15 minutes. Transfer to rack and cool slightly. Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature. Serve scones warm or at room temperature.

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