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 10 / Hands on time 30 mins / Total time 40 mins / V ❄
You’ll need: 5cm cookie cutter, 2 baking trays
350g self-raising flour
1 tsp baking powder
¼ tsp salt
80g cold unsalted butter, cubed
3 tbs caster sugar
50g chopped dried apricots
175ml semi-skimmed milk
Squeeze of lemon juice
1 egg, beaten
Apricot jam and clotted cream to serve
1. Preheat an oven to 220°C/200°C fan/425°F/gas mark 7 and line a baking tray with baking paper. Chop the apricots and put to one side.
2. In a large bowl, combine the flour, salt and baking powder and put to one side. Add the cubed butter and rub it with your fingers until the mix looks like fine breadcrumbs. Add the sugar and the apricots and mix well (The apricots may be a bit stuck together so make sure you pull them apart and distribute evenly).
3. Warm the milk in a pan (it’s important you don’t over heat the milk, it should be lukewarm). Take off the heat and add a squeeze of lemon juice. Put the baking trays 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. (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 into a large burger shape around 1 inch thick.
5. Flour the cutter and plunge into the dough, twist and pull it out creating your scone. Repeat until you can’t make anymore scones, before gathering up the scraps of dough, mould it back together and repeat until you have 8-10 scones.
6. Carefully remove the baking trays from the oven and place the scones out evenly. Brush the top of each scone with beaten egg and bake in the oven for 10-13 minutes.
7. Leave to cool for five minutes and then devour with clotted cream and apricot jam.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V – Vegetarian
❄ To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.