Mothers Day Apricot Scones

Mothers Day Apricot Scones
Mothers Day Apricot Scones

My mum loves a bit of apricot jam, if she’s not spreading it on her toast she’s sticking her whole face into a jar of it like Pooh Bear… She doesn’t really do that, well she might but what I’m trying to say is my mum loves apricot jam. This means I also love apricot jam, so for Mothers Day I thought I’d make apricot scones.
All mums like an afternoon tea for Mothers Day but if you can’t afford all that business, then have a go at making these little gems. They’re really easy, cheap and delicious, if I do say so myself. I’ve actually eaten all mine so will have to make another batch before Sunday, although there’s a strong chance I’ll eat those too. What can I say, I just love apricots, it’s my mums fault. Happy Mothers Day!

Mothers Day Apricot Scones
Makes 8 scones / Takes 25 minutes
Ingredients:
350g self raising flour
1 tsp baking powder
1/4 tsp salt
80g unsalted butter cubed
3 tbs caster sugar
50g chopped dried apricots
175ml semi skimmed milk
Squeeze of lemon juice
1 beaten egg
Apricot jam and clotted cream to serve
(You’ll need a large baking tray or 2 small ones and a 5cm biscuit cutter)

Method:
1. Preheat your oven to 220C (200C fan) and line a baking tray with baking paper. I use a bit of butter on the bottom to make sure it sticks. Chop up your apricots quite small and put to one side.
2. In a big bowl combine the flour, salt and baking powder and put to one side. Add the cubed butter and rub in with your fingers until the mix looks like fine breadcrumbs. Add the sugar and the apricots and mix well. The apricots may be stuck together so make sure you pull them apart and distribute evenly.
3. Warm the milk in a pan or microwave. Its important that you don’t over heat the milk, it should be lukewarm. Take off the heat and add a squeeze of lemon juice. Pop your baking tray in the oven.
4. Make a well in the flour mixture and pour in the milk. Using a cutlery knife mix quickly until combined. Flour your work surface and tip your dough out onto it.
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5. Try not to work the dough too much but kneed just enough to make the dough a little smoother, two or three folds should do it. Pat it into a large burger shape around 4cm deep.
6. Flour your cutter and then plunge it into the dough, twist and pull it out creating your scone. Repeat this 3 more times. Take the scraps of dough, mould it back into a round burger shape and repeat until you have 8 scones.
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7. Carefully remove the baking tray from the oven and place your scones on it evenly. Brush the top of each scone with a bit of beaten egg and pop in the oven for 10 minutes.
8. Leave to cool for five minutes and then devour with clotted cream and apricot jam.
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If you’ve had a go at making my scones or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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