Apricot-Rosemary Scones

By KimberlyB

Ingredients

• TOPPING:
• 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 eggs, lightly beaten
• 1 cup cold heavy whipping cream
• 1 large egg, lightly beaten
• 2 tablespoons 2% milk
• 2 teaspoons sugar

Details

Servings 16
Preparation time 25mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.