Apricot Coconut Scones

Womenscorner Desk
November 25, 2020

Ingredients :

- 1⅔ cups all purpose flour

- 2½ tsp baking powder

- 3 tbsp white sugar

- pinch table salt table salt

- 3 tbsp butter

- ½ cup milk

- ½ tsp vanilla extract, optional

- 1 egg

- 1/3 cup coconut

- 3/4 cup chopped dried apricots

Method : Preheat oven to 400 degrees F. In a kitchen appliance add the flour, leaven , sugar, and salt. Pulse to combine together well. (You can just mix the ingredients during a bowl if you favor the manual method) Pulse within the butter until the mixture resembles a rough meal. (or just use your fingertips to rub the butter through the dry ingredients until an equivalent texture is achieved.) Transfer to an outsized bowl and stir within the dried coconut and chopped apricots.

Whisk together the milk, egg and vanilla. Reserve a couple of teaspoons of the liquid to coat top of the scones. This helps them brown nicely). Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a touch sticky. Don’t over work the dough or your scones will get tough and not rise well. Turn the dough out onto a well floured board or counter top. Lightly sprinkle the highest of the dough with flour and just using your hands, form the dough into a round about ¾ of an in. thick.

Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet. Re-roll the scraps and cut out the remainder of the scones. Brush the tops of all the scones with the reserved milk and egg liquid. Pop the scones into the recent oven for about 12-15 minutes or until the tops of the scones are lightly browned. Cool on a wire rack.