Apricot-Rosemary Scones

Name: Apricot-Rosemary Scones
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16 scones.
Ingredients: 4 cups all-purpose flour; 2 tablespoons sugar; 2 tablespoons baking powder; 3/4 teaspoon salt; 1-1/2 cups cold butter, cubed; 1 cup chopped dried apricots; 1 tablespoon minced fresh rosemary; 4 large Eggland's Best eggs, lightly beaten; 1 cup cold heavy whipping cream; TOPPING:; 1 large Eggland's Best egg, lightly beaten; 2 tablespoons 2% milk; 2 teaspoons sugar

Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. —Charlene Chambers, Ormond Beach, Florida

Ingredients

4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 cups cold butter, cubed
1 cup chopped dried apricots
1 tablespoon minced fresh rosemary
4 large Eggland's Best eggs, lightly beaten
1 cup cold heavy whipping cream
TOPPING:
1 large Eggland's Best egg, lightly beaten
2 tablespoons 2% milk
2 teaspoons sugar

Directions

Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary.
In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened.
Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into four squares; cut each square into four triangles. Place on baking sheets lined with parchment paper.
For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes.
Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.

Nutrition Facts

1 scone: 372 calories, 25g fat (15g saturated fat), 121mg cholesterol, 461mg sodium, 32g carbohydrate (7g sugars, 1g fiber), 6g protein.

Originally published as Apricot Rosemary Scones in Taste of Home April/May 2017

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mypuggypugs

Dec 13, 2017

Apricots and rosemary go together so wonderfully!! I used dried rosemary as I did not have any fresh on hand but next time I will use fresh for sure. On half the recipe I omitted the sugar topping and they were great as well. I put this in my keeper file!!!!