Apricot Coconut Scones

• Vegetarian

• Produce

  • 3/4 cup Dried apricots

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 pinch Table salt table salt
  • 1/2 tsp Vanilla extract
  • 3 tbsp White sugar

• Nuts & Seeds

  • 1/3 cup Coconut

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Milk

Found on rockrecipes.com

Description

Directions

• Preheat oven to 400 degrees F.
• In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
• Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.) Transfer to a large bowl and stir in the dried coconut and chopped apricots.
• Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
• Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
• Turn the dough out onto a well floured board or counter top.
• Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
• Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
• Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.
• Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are lightly browned. Cool on a wire rack.