Coconut Apricot Scones

Coconut Apricot Scones: The Briarwood Baker

The cold and dreary weather we’ve been having lately reminds me of English weather, where rain is generally in the daily forecast. This also may be slightly attributed to nostalgia since at this time last year I was preparing to travel across the pond to study at the University of Cambridge. Whatever the reason may be, some of the most relaxing days I had while in England involved sitting in a cafe enjoying tea and scones with clotted cream as I chatted with friends or studied or people watched. With this reminiscing, a batch of scones seemed like the perfect thing to bake to make a dreary day more cheerful.

Coconut Apricot Scones: The Briarwood Baker

We still have desiccated coconut in the house which I used in these Coconut Key Lime Bars and Mocha Coconut Almond Chocolate Chip Cookies. I can’t stop, won’t stop with the coconut, so I decided it would be a nice pairing with dried apricots which I chopped up and mixed into the batter.

Coconut Apricot Scones: The Briarwood Baker

Since desiccated coconut is finely ground, I sprinkled some on top of the scones along with turbinado sugar before baking them. This gives them a nice crust and toasted coconut flavor which was wonderful with the sweetness of the apricots dotted throughout the scones.  Enjoy these warm out of the oven with butter (or clotted cream), jam, and a cuppa tea. Cheers!

Coconut Apricot Scones: The Briarwood Baker

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Coconut Apricot Scones 

2 cups flour

1 teaspoon baking soda

1 1/2 teaspoon cream of tarter

5 tablespoons sugar

Pinch salt

2 tablespoons butter

1/2 cup chopped, dried apricots

1/2 cup desiccated coconut

Heavy cream

Turbinado sugar and extra desiccated coconut for sprinkling

Preheat oven to 425°.

Sift flour, baking soda, cream of tarter, sugar, and salt into a bowl. Add butter and cut in with a pastry cutter until the mixture looks like coarse cornmeal. Add the apricots and coconut and stir to combine.

Add enough milk to get a soft dough. On a pastry board, knead a couple of times and then form the dough into a 10-inch circle, about 3/4 inch thick. Cut the circle into 8 wedges and arrange on a baking sheet. Lightly brush the tops of the scones with heavy cream and sprinkle with turbinado sugar and some more coconut.

Bake for 10 minutes, or until golden.

Makes: 8 scones

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One Comment Add yours

  1. Bonny says:

    Snorkelutstyr Jeg vurderte sist om jeg skulle ta dykkerlappen dder nede, men konkluderte med at jeg trives godt på noen få
    meter med bare maske og svømmeføtter på. Ved forrige tur snorklet jeg gjerne noen timer om
    dagen, så det var dette med kamera da… Maske og svømmeføtter kjøper jeg nok der nede.

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