Quick & Easy

Apricot and almond scones

Bursts of sweetness from dried apricot and added crunch from slivered almond gives these scones an extra boost.
Apricot and almond scones
16 Item



1.Preheat oven to 220°C (200°C fan-forced). Grease deep 19cm-square cake pan.
2.Sift flour and sugar into large bowl; rub in butter with fingertips. Stir in spice, apricots and nuts.
3.Make well in centre of flour mixture; add milk and almost all of the water. Using a knife, “cut” the milk and water through the flour mixture to mix to a soft, sticky dough. Knead dough on floured surface until smooth.
4.Press dough out to a 2cm thickness. Dip 4.5cm cutter into flour; cut as many rounds as you can from the piece of dough. Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting of dough. Place in same pan. Brush tops with a little extra milk.
5.Bake scones about 15 minutes or until browned and scones sound hollow when tapped firmly on the top with fingers.

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