Decadent Apricot and Almond Scones
These are the most amazing scones! I have been making them for years for special brunch occasions. When I saw this contest I jumped for joy! I am a faithful user of Bonne Maman Jams and Jellies and top of my wish list is a Le Creuset Set! I made them this morning and my family said “what’s the occasion?”, I said “CCC”! Thank you for this “Hits Home” contest.
Ingredients
- 2 3/4 cup flour
- 4 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 10 tbsp cold unsalted butter cut in pieces
- 1 can (8 oz) almond paste, (use the largest holes on a hand grater to break up into pieces)
- 1 cup cold buttermilk
- 2 large eggs
- 2 tsp almond extract
- 1 pkg (6 oz). dried apricots snipped in small pieces
- 4 tablespoons of Bonne Maman Apricot Preserves, warmed in the microwave to soften
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350 degrees. Spray a large non-stick baking sheet with non-stick cooking spray. Put flour, sugar, salt and baking powder in large bow and mix.
- In a separate bowl, whisk together eggs, buttermilk and extract in separate bowl. Cut butter in to flour until the size of peas and then mix in grated almond paste. Gently fold in wet ingredients except apricot jam and then mix in apricots and almonds.
- Place jam in a microwaveable bowl and heat for 30 seconds just until soft but not hot. Gently swirl jam into scone mixture. Mixture will be tacky. Drop by eight mounds on to baking sheet and bake in 350 oven for 40-45 min.
Notes
You, of course, can make smaller scones, but you will want two then!
No comments yet.