Description
Sweet almond paste and golden dried apricots shine in these apricot almond scones. Brushed with cream, sprinkled with sugar, and baked until golden, these flaky cream sones are a spring delight.
Ingredients
Scones
- 1 cup dried apricots, chopped
- 1 Tbsp Amaretto (or 1 Tbsp warm water)
- 3 cups flour
- 4 oz almond paste, grated
- 1 Tbsp aluminum free baking powder
- 1 tsp salt
- 1 cup sugar
- 3/4 tsp pure almond extract
- 1 1/3 to 1 1/2 cups cold heavy cream
Topping
- 1 Tbsp cold heavy cream
- 1 Tbsp sugar
Instructions
- Line two rimmed baking sheets with parchment paper. Combine apricots and Amaretto in a small bowl, and let stand for 20 minutes. Whisk flour, almond paste, baking powder, salt, and sugar in a medium bowl. Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add chopped apricots and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar.
- Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
Notes
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.