Well, I’m back in Clemson and just about ready for classes to start tomorrow. Most of them aren’t showing online though, which makes me a little anxious. I like to read the syllabi ahead of time and write in all the future assignments before even getting to class. I guess my need for intense organization will have to take a break until I’ve actually met with the teachers.
I’m super excited to start cooking desserts and dinners for two for Valentine’s Day. Unfortunately, that’s a couple weeks away so I’ll have to make due with smaller national holidays for now. And the holiday for today is National Apricot Day. I don’t think I’ve ever had a fresh apricot, but dried fruits can be even more useful if you’re cooking. Dried fruits last longer, and if you’re baking with them they don’t make your baked goods soggy from too much moisture. Plus you can make this recipe with any dried fruit you want, not just apricots. I used a shot glass to cut out the dough and make the scones mini, but you can always use a larger cookie cutter for normal-sized ones.
Apricot Coconut Scones
- 1 2/3 cups flour
- 2 1/2 tsp baking powder
- 3 tbsp granulated sugar
- pinch table salt
- 3 tbsp butter
- 1/2 cup milk
- 1/2 tsp vanilla extract
- 1 egg
- 1/3 cup shredded coconut
- 3/4 cup dried apricots chopped
Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
Mix the flour, baking powder, salt, and sugar in a large bowl until combined. Use your fingers to rub in the butter until it resembles coarse meal. Stir in the coconut and dried apricots.
In a separate, small bowl, whisk together the milk, egg, and vanilla extract. Add the liquid mix to the dry mix, saving a few teaspoons to brush on top of them after shaped.
Stir quickly with a wooden spoon until a soft, sticky dough forms. Turn out onto a well-floured surface.
Sprinkle some flour on top, then use your hands to shape the dough into a round about 3/4-inch thick.
Using whatever size cutter you want, cut out your scones and place them 2 inches apart on the baking sheets. Reroll the scraps and repeat.
Brush the tops with the reserved liquid mixture. Bake them for 12-15 minutes or until the tops are slightly browned (if they're cut smaller, they'll take closer to 12 minutes to bake). Cool on a wire rack.