Make 8 tasty Apricot Glazed Scones from scratch, filled with apricot jam and dried apricots, and topped with glaze and more dried apricots!
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter (COLD) = 4 Tablespoons, cut in small chunks
- ⅓ cup dried apricots finely chopped
- 1 large egg lightly beaten
- ¼ cup buttermilk
- 4 Tablespoons apricot jam room temperature
- 1 egg white lightly beaten (to brush on scones)
- 1 Tablespoon granulated sugar (to sprinkle on scones)
- ½ cup powdered sugar (confectioner's sugar)
- ¼ teaspoon vanilla extract
- water* *to add by drops
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Preheat oven to 400°F (or 204.44°C). Spray/grease a large cookie sheet (set aside).
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In large bowl, combine flour, baking powder, baking soda, salt and sugar. Use pastry blender (or 2 forks) to cut in butter, until butter is size of peas.
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Add ⅓ cup dried apricots to flour mixture; toss well, to coat. Add 1 egg, buttermilk and apricot jam. Stir well, but only until incorporated. Don't overmix. Dough is thick and "tacky" (quite sticky) to the touch.
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Turn dough out onto a floured surface. Lightly sprinkle dough (and your hands) with flour. Knead dough 4-5 times until it forms a smooth ball. Pat dough out (using hands) into a 8-9" circle (still on floured surface), smoothing outer edges. Use pizza cutter or knife to cut dough into 8 wedges (like pie). Brush top of scones with beaten egg white; sprinkle with granulated sugar.
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Arrange scones on baking sheet in a circle, with ½" between each scone. Bake at 400°F. for 13-14 minutes OR until golden brown, and toothpick inserted in thick part comes out clean. Remove scones from oven; let cool on sheet 2-3 minutes. Carefully separate scones; transfer to a wire rack; cool completely.
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In a small bowl, place powdered sugar and vanilla extract. Add a few drops of water and stir to combine. Continue adding water, a couple drops at a time, until glaze has thinned enough to be able to drizzle it over scones. If you get it too thin, add a bit more powdered sugar and stir.
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Once scones are completely cool, drizzle them with glaze (I use a fork). While glaze is still "wet", sprinkle additional chopped dried apricots onto the glaze (glaze will help hold apricots in place).TIP: Place paper towels, foil, etc. underneath wire rack before glazing scones. Let glaze firm up, then serve!