Apricot-Rosemary Scones
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 16 scones.
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
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4 cups all-purpose flour
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2 tablespoons sugar
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2 tablespoons baking powder
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3/4 teaspoon salt
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1-1/2 cups cold butter, cubed
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1 cup chopped dried apricots
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1 tablespoon minced fresh rosemary
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4 large eggs, room temperature, lightly beaten
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1 cup cold heavy whipping cream
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TOPPING:
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1 large egg, lightly beaten
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2 tablespoons 2% milk
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2 teaspoons sugar
Directions
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1.
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.
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2.
In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened.
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3.
Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment.
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4.
For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes.
Nutrition Facts
1 scone: 372 calories, 25g fat (15g saturated fat), 121mg cholesterol, 461mg sodium, 32g carbohydrate (7g sugars, 1g fiber), 6g protein.
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