Tasty Scones
Dive into this!
One of the recipes most frequently requested by guests of our Duluth bed and breakfast is the one for our Lemon Cream and Apricot Scones. Here it is. May they fill your home with the fragrance of good memories at the inn.
Lemon Cream & Apricot Scones
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots
1 tablespoon, plus 1 teaspoon grated lemon peel
1 1/4 cups whipping cream
3 tablespoons unsalted butter, melted
Preheat oven to 425°F. Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel. Add whipping cream and stir just until dough forms. Turn dough out onto lightly floured surface. Knead gently just until dough holds together. Form dough into 10 inch diameter, 1/2 inch thick round. Cut into 8 wedges. Transfer wedges to large baking sheet, spacing evenly (on parchment paper works nice). Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl. Brush scones with melted butter. Sprinkle with sugar mixture. l Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly.
To make a appetizer size, one batch will make 40 – two bite scones. Bake for 12 minutes.
May each bite remind you of wonderful getaways at our Lake Superior lodging. Enjoy!