Wednesday, 31 March 2010

Apricot Scones 

1 egg
40 g sugar
225 g self-raising flour
1 tsp baking powder
3 tbsp buttermilk
Pinch of salt
75 g ready to eat apricots, chopped
75 g butter

Sieve the flour, baking powder and salt into a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs.  Add the sugar and chopped apricots and mix to combine.

Beat the buttermilk and egg together, add to the flour mixture and bring together to form a dough, try not to over work it.

Place the dough on a lightly floured surface and gently roll to 1" thick, shape with a 2" cutter place on a baking tray and brush with a little buttermilk.

Bake at the top of the oven for 11-12 minutes until the top is golden.

Serve with apricot jam.

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