Apricot & Almond Scones

I decided to make these delicious apricot and almond scones which are based on my cafe fruit scones. All my sweet scones contain buttermilk as I think it makes a much lighter scone. Don’t be put off by the buttermilk it is easy to make yourself with milk and lemon juice.

I tried many methods and versions before I opened my cafe and these were definitely the best. I got lots of lovely comments from customers about my scones when I had my cafe.

I think apricot and almond is a really great flavour combination and it works really well in these scones. You can just spread them with butter or apricot jam and clotted cream to be a bit more luxurious. A perfect addition to any afternoon tea!

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Preheat the oven to 220°C (200°C fan), then line

a baking tray with baking parchment.

In a large bowl place the self raising flour, baking powder and butter.

Rub the butter into the flour until you have a texture of fine breadcrumbs.

Add the sugar, chopped dried apricots and almond extract. Mix together.

Then add the egg and 55ml of the buttermilk into the dry ingredients and mix together with a knife.

Using your hands, bring the ingredients together to form a soft ball of dough. Only add more buttermilk if it is dry.

Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out 6 scones with a 6cm cutter.

Place on the lined baking tray and brush with any buttermilk mixture that is left or use some egg wash.

Sprinkle the flaked almonds on the top of the scones.

Bake for 12-15 minutes

Apricot & Almond Scones

Sarah’s serving: 6

Sarah's Skill: Easy

Baking time: 12-15 minutes

INGREDIENTS

230g self-raising flour

1 tsp baking powder

40g unsalted cubed cold butter

40g caster sugar

75g dried apricots, chopped

1 tsp almond extract

1 large egg

75ml buttermilk

1 tbsp flaked almonds

METHOD

1. Pre-heat the oven to 220°C (200°C fan). Line a baking tray with baking parchment.

2. In a large bowl weigh out the self raising flour, baking powder and butter.

3. Rub the butter into the flour until the mixture resembles fine breadcrumbs.

4. Add the sugar, chopped dried apricots, almond extract, egg and around 55ml of the buttermilk to the dry ingredients. Mix together with a knife until combined.

5. Using your hands, bring the ingredients together to form a soft but not sticky dough. Add more buttermilk if the dough is dry.

6. Tip the dough onto a lightly floured surface and gently roll out or flatten with your hands to about 2cm thickness. Cut out six scones using a 6cm round cutter.

7. Place the scones on the prepared baking tray. Brush with any remaining buttermilk or an egg wash and sprinkle with flaked almonds.

8. Bake for 12-15 minutes until golden brown.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

Do not try and cut out more than six scones with a 6cm round cutter from the dough or you will have flat scones.

To make your own buttermilk place the juice of half a fresh lemon in a measuring jug then fill with milk to the 75ml line and mix. After a few minutes the milk will thicken and look curdled and it will be ready to use.

These scones can be frozen for up to a month.