Indulge your senses with the delightful aroma of freshly baked Giant Apricot Walnut Scones that will transport you straight to a cozy British café! These scones are not just any ordinary baked goods; they are a luscious blend of sweet, chewy apricots and crunchy walnuts, making them the perfect treat for breakfast, brunch, or even a delightful afternoon tea. With just 40 minutes from prep to plate, you’ll want to keep this recipe close at hand for those moments when you crave something special. Ready to impress your family and friends? Let’s dive into the art of scone-making!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 6 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup chopped dried apricots
- 1/2 cup chopped walnuts
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt until thoroughly combined and no lumps remain.
- Cut the cold butter into small cubes. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
- Gently fold in the chopped dried apricots and chopped walnuts, ensuring they are evenly distributed throughout the flour mixture.
- Create a well in the center of the mixture and pour in the cold heavy cream. Using a fork or wooden spoon, mix the ingredients until just combined. Be careful not to overmix, as this can make the scones tough.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together. Pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the dough into 6 equal triangular wedges. Separate the wedges slightly on the prepared baking sheet.
- Optional: Brush the top of each scone with additional heavy cream and sprinkle with a little extra sugar for a golden, crisp top.
- Bake in the preheated oven for 22-25 minutes, or until the edges and tops are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with butter, clotted cream, or your favorite jam. These scones are best enjoyed on the day they are baked.
Tips
- Chill Your Ingredients: For the flakiest scones, ensure your butter and cream are cold. This helps create that perfect texture when baked.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones, so be gentle!
- Use a Sharp Knife: For clean cuts, use a sharp knife to slice the dough into wedges. This helps maintain the shape and ensures even baking.
- Experiment with Add-ins: Feel free to add your favorite mix-ins! Chocolate chips, cranberries, or even citrus zest can elevate these scones to new heights.
- Serve Fresh: These scones are best enjoyed warm and fresh out of the oven. If you have leftovers, reheat them slightly before serving to restore their delightful texture.
- Presentation Matters: A light brush of cream and a sprinkle of sugar before baking will give your scones a beautiful golden finish that’s sure to impress!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 48g
Protein: 7g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 50mg
