From Claudette at Scarborough Fair Bed and Breakfast
Makes 12 to 14 scones.
Traditional scones often are overly dry and crumbly. These are so rich and moist you do not need butter or jam to accompany them. Plain yogurt or sour cream can be substituted for the vanilla yogurt with similar results.
4 oz. dried apricots
1/4 cup hot water
2 tablespoons honey
3 cups flour
1 tablespoons baking powder
1 cup butter
1/4 cup sugar
1 teaspoon vanilla
2/3 cup vanilla yogurt
Preheat oven to 350°F.
To reconstitute the apricots, soak them in the hot water and honey while preparing the dough.
Mix together flour and baking powder and set aside.
In a large mixing bowl, whip butter until creamy. Add eggs, one at a time, followed by sugar and vanilla. Beat mixture until light and fluffy. Add dry ingredients to egg mixture and stir until well combined. Add yogurt and mix into a stiff dough. Set is aside.
In a food processor, puree the reconstituted apricots and their liquid until a thick sauce, with a few small bits of fruit remain throughout.
Fold this puree into the batter with a rubber spatula, until puree is just swirled through but not totally combined.
Using an ice cream or cookie scooper, place dough into mounds onto an ungreased cookie sheet, about 2” apart.
Bake at 350°F for 15 minutes or until lightly golden brown.
Scones can be a versatile cook’s best friend. Though most commonly served with breakfast dishes or with afternoon tea, scones make wonderful additions to other meals.