Apricot Scones with Almond Glaze, Summer

It started out as a slow Sunday at work in the bakery, so I took the opportunity to come up with a new recipe to use up some of the seconds apricots from the orchard.  I had never baked with apricots and had just tried my first fresh apricot.  Perfect for scones!

I couldn't take any pictures at work, but trust me, even if you don't like apricots on their own, these scones will win you over.  It is even worth taking the time to peel them.

Apricot Scones

with Almond Glaze

Scones:

2 cups flour

2 tablespoons granulated sugar (turbinado would also work)

2 teaspoons baking powder

1/2 teaspoon salt

1/3 c butter, diced, chilled

1 cup peeled, diced apricots

3 tablespoons milk (whole is best)

2 eggs

Glaze:

powdered sugar, water, almond extract

Preheat oven to 400 degrees.  Grease a cookie sheet.  Peel, pit, and dice apricots to measure 1 cup of the diced fruit.  Stir together the flour, sugar, baking powder, and salt.  Cut the chilled butter into small pieces, then using a pastry blender or fork, cut the butter into the dry ingredients until pea-sized.  Add the diced apricots and stir so that they are evenly coated with this dry mixture.  Add milk and eggs, stir until it comes together, then turn out onto a lightly floured surface.  Knead a few times, adding a dusting of flour to the dough if needed to keep it from sticking.  Pat out into an 8" circle.  Cut into 8 wedges.  Transfer each wedge carefully to the greased cookie sheet and bake for 10-12 minutes, until the scones are golden and cooked through.  Cool on a cooling rack.

When the scones have completely cooled, throw some powdered sugar in a bowl.  I think I used about a cup, but I never measure for glazes.  Add about 1 tsp almond extract.  Then add water, slowly, mixing to form a thick glaze- must be thick enough to slowly drizzle from spoon, but not too thin and watery.  You may need to add more powdered sugar or water to get the desired consistency, but it doesn't matter.  Taste the glaze and add more almond extract if desired.  Drizzle glaze from spoon over scones in a zig zag pattern.

Let glaze harden before serving, or just eat them all at once.

Variations:  

• use 1/2 cup peeled, diced apricots and 1/2 cup blueberries
• use vanilla in the glaze instead of almond extract

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Pika is bred again, I have two five month old does for sale, and there are five two month old kits out in the hutch.  Rabbits for sale!