Sunday morning is a good time to bake up a batch of apricot scones for breakfast. Crispy on the outside, cakey and full of apricots and sliced almonds on the inside, these warm out of the oven scones will make Sunday mornings feel like a holiday celebration. Add a side of fruit, a cup of steaming hot coffee and you’ll be ready for anything the day may bring. The recipe is so simple, it takes just minutes to mix together with another 20 minutes to bake. Feel free to substitute any kind of fruit you have available. Dried cherries and chocolate chips (that’s a fruit?) go well together or you might like to add fresh blueberries, currants, raisins and other kinds of nuts such as toasted pecans or walnuts to the basic recipe. And if you have leftovers, well that’s a big IF, but if you do, these scones can be reheated in a small toaster oven for a few minutes. They will taste just as fresh as the day you baked them.

Recipe:

Attach the paddle to a stand mixer. Add to the bowl:

1 cup flour

1/4 cup sugar

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

Mix 30 seconds to blend.

Add: 1 stick cold butter cut into very small pieces

Mix for 3 minutes, just to incorporate. You will see small pieces of butter in the mixture.

Next add:

1/2 cup buttermilk

2 Tablespoon plus 1 teaspoon sour cream

1 teaspoon Pipka’s Almond Extract (optional)

Mix then add:

1/4 cup dried chopped apricots (chop in a food processor)

1/4 cup sliced almonds

Mix just until incorporated (don’t over mix)

Use a 2 inch ice cream scoop ( or form into balls by hand) and drop onto a parchment lined baking sheet.

Bake at 350 (325 convection oven) for 20-25 minutes.

You can also make the dough Saturday night, freeze the dough balls and pop them frozen in the oven the next day. This recipe was inspired by Rachel from Analog Coffee here in Sister Bay. She serves scones all during the tourist season as well as the best ice cream cones you’ll ever lick!