Dried-Apricot Sage Scones
The flavor of fresh sage counterbalances the sweetness of apricots.
- Total Time:
- Yield: Makes 8
Source: Martha Stewart Living, January 2004
- 2 cups all-purpose flour, plus more for work surface
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1 cup chopped dried apricots (about 4 ounces)
- 2 tablespoons plus 1 teaspoon finely chopped fresh sage
- 1 cup heavy cream, plus more for brushing
- Sanding sugar, for sprinkling
Preheat oven to 375 degrees. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add cream; gather mixture with your hands until it starts to hold together.
Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick. Smooth top with a rolling pin. Cut into 8 wedges with a bench scraper.
Arrange wedges on a baking sheet lined with parchment paper. Brush tops with cream; sprinkle generously with sanding sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.