Apricot Cream Scone Recipe
One of my readers in England recently asked me if I could provide a cream scone recipe. She is interested in an American baker’s take on such a traditional English treat. Scones in America have a terrible reputation. Almost any commercially made scone that I have come across has been hard, dry and tasteless. Often times to compensate for their lack of flavor you will find them covered in an overly sweet hardened glaze. I’ve never been real impressed; you can be certain I don't ask the pastry chef for their cream scone recipe. A homemade scone however, is a different story all together. If made properly they are tender and flaky with subtle flavors to just hint at what ingredients are included. Technique is key; it is not difficult by any means, but it is precise. Remember that the least amount of handling of the dough is essential. When cutting in the butter, be sure to do it quickly so as not to warm up the dough, the end result should be something like a course crumb texture. It is also important that when you mix your cold liquid into the crumbs that you do not over handle it. Same goes for the kneading of the dough. Remember this is not a yeast dough, it only needs enough kneading to make it come together. I hope you enjoy my Apricot Cream Scone Recipe and maybe they will change your mind about what a scone should be. I have included the metric conversions of the ingredients for our friends across the pond; I am anxious to hear what you think of my cream scone recipe.
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2 cups (240 g) unbleached all-purpose flour 1 Tablespoon (14.4 g) baking powder 2 Tablespoons (24 g) sugar ½ teaspoon (3 g) salt 5 Tablespoons (70 g) very cold unsalted butter, cut into ¼ inch cubes ½ cup (80g) dried apricots, cut into a small dice 1 cup (250 ml) heavy cream
1 Tablespoon (20 g) apricot jam or preserves
Preheat oven to 425º F (220º C). In the bowl of a food processor 
combine flour, baking powder, sugar, and salt. Pulse a few times to combine dry ingredients. Distribute the butter evenly over the dry ingredients in the food processor. Pulse until the mixture resembles coarse meal, do not over process or process until the mixture warms up. Add the diced dried apricots and pulse quickly to just combine. Dump mixture into a medium sized mixing bowl.
If doing this without a food processor
With a fork, whisk the apricot jam into the heavy cream and pour all at once into the bowl with the coarse meal. With a silicone spatula
Try serving Homemade Devonshire Cream and jam with your scones.
Homemade Devonshire Cream Recipe
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