Post by Loupy on May 6, 2016 21:10:48 GMT -7
Apricot Coconut Scones
Author: Barry C. Parsons @ www.rockrecipes.com/
Apricot Coconut Scones - tender scones with great coconut flavor and sweet chunks of apricot baked right in. A dainty, delicious addition to afternoon tea.
These scrumptious scones are best served while still warm with a little butter melting through them. They are a perfect little indulgence for a Mother’s Day or other weekend brunch or just as an afternoon teat with a cup of tea.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 18 small scones
Ingredients
1⅔ cups all purpose flour
2½ tsp baking powder
3 tbsp white sugar
pinch table salt table salt
3 tbsp butter
½ cup milk
½ tsp vanilla extract (optional)
1 egg
⅓ cup coconut
¾ cup chopped dried apricots
Instructions
Preheat oven to 400 degrees F.
In a food processor add the flour, baking powder, sugar, and salt.
Pulse to mix together well.
(You can just mix the ingredients in a bowl if you prefer the manual method)
Pulse in the butter until the mixture resembles a coarse meal.
(or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
Transfer to a large bowl and stir in the dried coconut and chopped apricots.
Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones.
This helps them brown nicely.
Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms.
It should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
Turn the dough out onto a well floured board or counter top.
Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
Re-roll the scraps and cut out the rest of the scones.
Brush the tops of all the scones with the reserved milk and egg liquid.
Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are lightly browned.
Cool on a wire rack.
Author: Barry C. Parsons @ www.rockrecipes.com/
Apricot Coconut Scones - tender scones with great coconut flavor and sweet chunks of apricot baked right in. A dainty, delicious addition to afternoon tea.
These scrumptious scones are best served while still warm with a little butter melting through them. They are a perfect little indulgence for a Mother’s Day or other weekend brunch or just as an afternoon teat with a cup of tea.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 18 small scones
Ingredients
1⅔ cups all purpose flour
2½ tsp baking powder
3 tbsp white sugar
pinch table salt table salt
3 tbsp butter
½ cup milk
½ tsp vanilla extract (optional)
1 egg
⅓ cup coconut
¾ cup chopped dried apricots
Instructions
Preheat oven to 400 degrees F.
In a food processor add the flour, baking powder, sugar, and salt.
Pulse to mix together well.
(You can just mix the ingredients in a bowl if you prefer the manual method)
Pulse in the butter until the mixture resembles a coarse meal.
(or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
Transfer to a large bowl and stir in the dried coconut and chopped apricots.
Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones.
This helps them brown nicely.
Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms.
It should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
Turn the dough out onto a well floured board or counter top.
Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
Re-roll the scraps and cut out the rest of the scones.
Brush the tops of all the scones with the reserved milk and egg liquid.
Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are lightly browned.
Cool on a wire rack.
