I’m a brunch kinda gal. I’d rather skip breakfast than
breakfast in a hurry so my cupboards are usually bare of boxed cereals (unless specifically
bought for a recipe). So when my nieces and nephew come for a sleepover, there
is usually a mad scramble to find hungry tummies something to eat in the
morning. Luckily they are used to this routine by now and know that empty cupboard breakfasts can produce French toast
(in about 20 minutes); buttermilk pancakes, (about the same); and that
scones, while taking just a bit longer, are a fun hands-on activity, and
open to all sorts of flavour customisation: apple... nutella... chocolate chip...
My latest favourite is Apricot and Almond. This mixture is easy, lazy, and delicious. Kids (of all ages) love to get involved in cutting out and glazing. Guaranteed a big hit with little and
large tummies alike.
For 8 or 9 scones you will need...
... to preheat the oven to 200°C
... to preheat the oven to 200°C
150g plain
flour
75g wholemeal
flour
50g ground
almonds
10g baking
powder
¼ teaspoon fine
table salt
50g butter, cut
into small cubes
100g
ready-to-eat dried apricots, very finely chopped
½ teaspoon
almond extract (optional)
150mls fresh
milk
To glaze
1 egg, beaten
(or a little milk for a less glossy finish)
a little brown
or white sugar for sprinkling
1
Place
the white flour, wholemeal flour, baking powder, ground almonds and salt in a
mixing bowl. Add the butter and rub it into the flour, lifting and crumbling
the mixture between your index and middle fingers and your thumbs, until it
resembles fine breadcrumbs.
2
Add
the chopped dried apricots.
3
Mix
the almond extract (if using) with the milk, and pour into the bowl. Mix gently
until the ingredients have formed a soft dough and no dry flour remains.
4
Lightly
flour your hands then turn the mixture onto a lightly floured work surface.
Knead gently to form a ball. Pat the dough out into a round approximately 2cm
thick (you could use a rolling pin for a more professional finish but I’ve
found that hungry kids don’t much care for perfect symmetry).
5
Using
a 6cm (3”) cutter, stamp out scone shapes from the dough reforming any scraps
into a ball and once again patting into a thickness of 2cm. This mixture yields
between 8 and 9 scones.
6
Place
the prepared scones on a non-stick baking sheet and brush the tops with beaten
egg. Sprinkle each with a pinch of sugar and bake in the preheated oven for 12 –
15 minutes until risen and golden brown.
7
When
cooked, remove from the oven and place on a cooling rack for about 5 minutes
before serving with butter and jam. Scones are best served the day they are
made but generally there are no leftovers so this won’t be a cause for concern J
Note: You could use your food processor for the first 2 steps, using whole almonds for better flavour and simply roughly
chop the apricots, letting the processor do most of the work. I prefer to mix in the milk by hand as overworking the dough can make it tough.
 |
| It's called the fastest bread in the West because one moment it's there and next it's scone ... |