Apricot Walnut Scones

“These are my favorite scones. The cake flour and the little bit of extra sugar helps keep them light and tender. If you don't have the cake flour, just use 2 cups of regular flour. Handling the dough gently and only as much as necessary helps preserve the texture.”
READY IN:
45mins
SERVES:
12-14
YIELD:
12-14 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine both flours, sugar, baking soda, and salt.
  2. Cut butter into flour mixture till it resembles large crumbs.
  3. Coat apricot pieces with 1 or 2 tbs flour to keep from sticking together. Add apricots and walnuts to flour mixture.
  4. In a separate container, beat 1 egg and mix with cream. Drizzle into flour mixture and mix gently. Turn out mixture onto lightly floured cutting board.
  5. Gently knead dough just till it sticks together. Be sure to turn the dough on the board so it doesn't stick. Add a little more flour to the board if required. Pat or roll out dough to an approximate thickness of 3/4 inches thick. Cut out scones with a 2" floured cutter.
  6. Place scones on a baking sheet. Lining sheet with parchment paper or silicone liner helps keeps bottoms from getting too dark.
  7. If desired, brush tops of scones with mixture of 1 egg beaten with 1 tbs water.
  8. Bake at 425 degrees F for 12 to 15 minutes or until golden. Cool on wire rack.

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