2 Cups Flour, Plus More for Dusting
1/4 Cup Sugar
1 Tablespoon Baking Powder
3/4 Teaspoon Salt
5 Tablespoons Cold Unsalted Butter, Cut Into Small Pieces
1 Cup Chopped Dried Apricots (4oz)
2 Tablespoons Fresh Sage, Plus 1 Teas Finely Chopped
1 Cup Heavy Cream
Instructions
Preheat oven to 375 degrees. Place flour, granulated sugar, baking powder and salt in a large bowl. Work in butter with your finger-tips or pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture together with your hands until it starts to hold together.
Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into a 8 inch circle 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with bench scraper.
Arrange wedges on parchment-lined baking sheet. Brush tops with cream then sprinkle generously with sanding sugar. Bake until through a golden brown about 30 minutes Immediately transfer scones to a wire rack. Let cool at least 10 minutes. Serve warm or a room temperature.
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Yields: 8 Servings
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