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APRICOT SCONES Recipe

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This recipe for APRICOT SCONES, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maribeth Bennett

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
1/4 c sugar
1 T baking powder
1/4 tsp salt
1/3 c cold butter
1/2 c shopped dried apricots
1/2 chopped pecans
1 tsp grated orange peel
1 c plus 2 T whipping cream, divided
Jam of your choice

Directions:
Directions:
Combine dry ingredients in a bowl, Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and orange peel. With a fork, rapidly stir in 1 cup whipping cream just until moistened. Turn onto a floured surface; knead 5 - 6 times. Divide in half; shape each into a ball. Flatten each ball into a 6 inch circle; cut each circle into eight wedges. Place 1 inch apart on an ungreased baking sheet. Brush with remaining whipping cream. Bake at 375F for 13 - 15 minutes or until a toothpick comes out clean. Serve with Devonshire cream and jam.

Number Of Servings:
Number Of Servings:
16 scones
Personal Notes:
Personal Notes:
Recipe for Devonshire Cream is included in this cookbook. See "Miscellaneous"

 

 

 

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