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Makes 8
* 2 cups all-purpose flour, plus more for work surface
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 5 tablespoons cold unsalted butter, cut into small pieces
* 1 cup chopped dried apricots, (about 4 ounces)
* 2 tablespoons plus 1 teaspoon finely chopped fresh sage
* 1 cup heavy cream, plus more for brushing
* Sanding sugar, for sprinkling
Directions
1. Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together.
2. Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper.
3. Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature. Scones can be stored at room temperature for up to 2 days, or in an airtight container in the freezer for up to 1 month.
Source...
Makes 8
* 2 cups all-purpose flour, plus more for work surface
* 1/4 cup granulated sugar
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 5 tablespoons cold unsalted butter, cut into small pieces
* 1 cup chopped dried apricots, (about 4 ounces)
* 2 tablespoons plus 1 teaspoon finely chopped fresh sage
* 1 cup heavy cream, plus more for brushing
* Sanding sugar, for sprinkling
Directions
1. Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together.
2. Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper.
3. Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature. Scones can be stored at room temperature for up to 2 days, or in an airtight container in the freezer for up to 1 month.
Source...