Apricot Crisp Scones

Ingredients - Serves 8

• Unsalted butter - 2 tablespoons, melted
• Brown sugar - 2 tablespoons
• Rolled oats - 1/4 cup
• For the oat crumble topping: -
• Vanilla extract - 1 teaspoon
• Milk - 1/2 cup
• Dried apricots - 1/2 cup, chopped
• Unsalted butter - 1/2 cup, cold and cubed
• Salt - 1/4 teaspoon
• Baking powder - 2 teaspoons
• Granulated sugar - 1/4 cup
• All-purpose flour - 2 cups

Let's Get Started

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
4. Stir in the chopped dried apricots.
5. In a separate small bowl, whisk together the milk and vanilla extract.
6. Pour the milk mixture into the flour mixture and stir until just combined.
7. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
8. Shape the dough into a circle about 1-inch thick.
9. For the oat crumble topping, in a small bowl, mix together the rolled oats, brown sugar, and melted butter until well combined.
10. Sprinkle the oat crumble mixture evenly over the top of the scone dough.
11. Using a sharp knife, cut the dough into 8 wedges.
12. Transfer the scones to the prepared baking sheet, spacing them a few inches apart.
13. Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
14. Remove from the oven and let cool on a wire rack before serving.

Dietary Info

• Dish Type: Dessert
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Calories: 250
• Fat: 12g
• Carbs: 32g
• Protein: 4g
• Sodium: 200mg
• Sugar: 12g