These scones are perfect for tea time. You do not have to be British to enjoy a designated homemade tea time with a delicious treat. I always try to carve out ten to fifteen minutes of my day for a little quiet time to enjoy a cup of coffee or tea. Always present in those little breaks is a tasty treat, more often than not, these easy to make apricot coconut scones.
You will not believe how simple these are, and the best part is, they keep for a long time in an airtight container so you can have treats ready for the whole week!
These are light and airy, and full of sweet nutty flavor that goes so perfectly with an afternoon cup of tea. Give these a try this week!
Ingredients
1⅔ cups Gold Medal all purpose flour
2½ tsp baking powder
3 tbsp Domino white sugar
pinch table salt table salt
3 tbsp Land O’ Lakes butter
½ cup McArthur milk
½ tsp vanilla extract optional
1 egg
1/3 cup coconut
3/4 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.
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Quick Tip: Store these in an airtight container for up to one week.