Is there anything better on a rainy day than a tea party? How about a tea party with a 5 year old, two stuffed animals, and the carpenter who’s working on your remodel? Here are the scones we made today. They are flaky and light, nothing like those dry, heavy ones you find at coffee shops. Makes 16 mini scones- or 8 huge ones.
- 1/2 C. hot water
- 1 C. dried apricots, roughly chopped
- 2 C. flour
- 2 T. sugar
- 1 T. baking powder
- 1 pinch salt
- 1 1/2 sticks of cold butter, cubed
- 2 eggs
- 1/2 C. cream
- 1/2 C. Apricot jam or preserves
- Turbinado sugar (optional)
Preheat the oven to 400 degrees. Place the hot water in small bowl with the dried apricots and allow them to soak in the water while you make the dough. In a standing mixer, place the flour, sugar, baking powder, and salt. Using the paddle attachment, add the cold butter and mix on low until the butter becomes broken up into pea sized pieces. This takes about two minutes. In a small bowl, beat the eggs and cream. Add them to the dough all at once and mix on low just until combined- no more than 30 seconds. If you mix the heck out of it you will not have flaky scones, you will have hockey pucks. The dough will be lumpy and sticky- you should see lumps of butter in it.
Drain the apricot pieces and stir them in. Dump the dough onto a floured board and shape it into a rectangle.
Cut it down the middle and then into 8 squares. Cut each square into two triangles. You should have 16 mini scones. Use your thumb to press a thumbprint into each scone. Heat the apricot jam in microwave for about 25 seconds, to warm and thin it. Drop little spoonfuls of jam into each thumbprint.
Sprinkle the tops with a little turbinado sugar if you like a textured crunch. Bake at least an inch apart on a parchment lined baking sheet for about 12 minutes.
These are best eaten warm. They can be stored in an airtight container for two or three days and reheated in the microwave as needed.