Homemade scones are far superior to any I have ever purchased. These apricot honey scones are soft and ready to be gobbled up plain or spread with your favorite jam.
This month for the Secret Recipe Club I cooked from The Wimpy Vegetarian. On her blog, Susan shares her struggles of cooking for both her vegetarian diet and her husband’s omnivorous one (therefore cooking two separate meals) and how she overcome this dilemma by using her culinary school training to create just one meal with minor adjustments for the meat-loving audience at her table. In other words, on Susan’s blog you’ll find recipes everyone can enjoy regardless of which side of the table you sit.
For example, her recipe for a BBQ (Chicken) Pizza with Poblano Peppers can be made with or without chicken and she states what to change in the directions if you chose to do so. Or there are ways to trick your-meat lovers into eating a vegetarian dish with things such as Spaghetti with Chickpeas and Spicy Roasted Tomato Sauce.
Another recipe that I was interested in making was the Strawberry Rhubarb Crisp with Cardamom but alas I had not gone strawberry picking yet. I did however spy a couple of delicious looking scones and since I recently discovered that I enjoy homemade scones, decided it was a great time to try one. I chose an apricot one because apricots, especially dried apricots which are used in these scones, always remind me of my elementary school lunches. Other kids were grossed out by my dried apricots. It didn’t bother me though, they didn’t know what they were missing! At least I knew I didn’t have to worry about anyone stealing my food back then, but I might have to be more protective of these scones.
Two years ago: Slow Cooker Honey Sesame Chicken
Three years ago: Fried Mac and Cheese
APRICOT HONEY SCONES
Makes 8 scones
Heaping 1/2 cup dried apricots
1 cup boiling water
2 cups + 2 Tbsp all-purpose flour
1 Tbsp orange zest
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 Tbsp cold unsalted butter, cut into 1/4-inch pieces
1/4 cup honey (I used Winter Park Orange Blossom)
2/3 cup buttermilk
- In a medium, heat proof bowl with a lid, place the dried apricots. Bring 1 cup of water to a boil and pour over the apricots. Cover and let sit for 30 minutes to soften. Drain and dice into 1/4-inch pieces. Set aside.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, orange zest, baking powder, baking soda, and salt. Cut in the butter until it resembles moist crumbs.
- In a small bowl, whisk together the honey, buttermilk, and egg. Pour over the flour mixture and stir with a wooden spoon or spatula until incorporated and forms a dough.
- Dump dough onto a lightly floured work surface. Knead a couple times and shape into a 9-inch circle. Using a greased knife, cut into eight pie-slices.
- Place on prepared baking sheet. Sprinkle liberally with coarse sugar. Bake for 15 – 17 minutes or until golden and set.
Source: The Wimpy Vegetarian