Apricot Oatmeal Scones

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These Apricot Oatmeal Scones are a variation of Hollyce’s Oatmeal Scones.  Every now and then I like to change or substitute ingredients in a recipe.  I used dried apricots instead of currants, omitted orange zest, and added sugar sprinkle for the topping.

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They could stand on their own or paired with your favorite jam on the side for dipping or spreading on one bite at a time… and a cup of coffee.

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The first scone recipe I used to make my first batch years ago was Hollyce’s Oatmeal Scones from Stars Desserts cookbook by Emily Luchetti.  It’s a wonderful basic recipe; not too sweet, crispy and tender, with a nice added texture of oats.  This cookbook has been my source for ideas and recipes since 1993.  Its age and years of use are starting to show as evident from the loose binder and pages.  I have tried many recipes from it and enjoyed each and every one of them – it’s a keeper.

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Print recipe, here
makes 10-12 scones 

Ingredients

3      cups flour
½     cup sugar
1 ¼  teaspoons salt
1 ¼  teaspoons baking soda
2 ½  teaspoons baking powder
1 ¼  cups cold unsalted butter {10 ounces}, cut into small cubes
2      cups oats
1      cup dried apricots {chopped}
¾     cup buttermilk
sugar for sprinkling

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.

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1.  Combine the flour, sugar, salt, baking soda, baking powder, and butter in the bowl of an electric mixer.  Using the paddle attachment, mix at low speed until the butter is the size of small peas.

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2.  Add the  oats and dried apricots.  Continue to mix, slowly pouring in the buttermilk, just until the dough comes together.

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3.  Transfer dough to a lightly floured surface or what I often like to use is a cookie sheet with sides {to contain the mess}.

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4.  Gather the dough and form a long rectangle shape about 16-inches long and 5-inches wide and 1-1½ inches thick {don’t over mix or overwork the dough}.  Gently pat and shape the edges and the top of the dough together, do not compress.  Lightly flour a bench scraper or a sharp knife and cut diagonals into the dough to form triangles from one end to the other end, yielding 10-12 scones.

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{chunky and rustic shaped scones}

5.  Put the scones on a parchment-lined baking sheet.

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Caleb did a great job of sprinkling sugar on all the scones.

6.  Sprinkle the top of the scones with sugar {I prefer sugar with coarse crystals such as turbinado sugar/raw sugar}.

optional:  Refrigerate the dough for 15-30 mins before baking to help them rise and keep their shape better during baking.

7.  Bake for approximately 20-25 minutes, until golden brown.  Cool scones on a wire cooling rack.

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It’s simply yummy for breakfast and wonderful as a snack later in the day.

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{print recipe, here}

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Posted by Kay