Early this morning, like the crack of dawn early, I was on my way out the door to take our beloved Wally on our beach walk. Wally is the family pooch by the way. An over eager, extremely hyper Heinz 57 that we got from a shelter about 2 years ago. We kinda' love him. Anyway, early morning is my favourite part of the day Everything is quiet. There is no movement. It's still, there are no shadows to be seen and it's peaceful. Just how I like it. If you lived in my house for even 5 minutes, you would understand why I love the quite so much.
The walk was great, arrived home fresh and ready to take on Saturday. When I opened the gate to the garden, all I could see was apricots all over the ground. Everywhere! So, it looks like a repeat of last year where they just start falling out of the tree in the middle of the night. Time to get them before the ants. Oh, the ants love apricots as I learned last June. So, off to get a bowl and get as many as I could salvage. Enough to fill a small bowl on the ground and in the tree, well enough to fill a trough!
To the kitchen and apricot scones it was for breakfast.
The fresh apricots give these scones a deliciously moist texture as well and a sweetness that they wouldn't other wise have. I don't add sugar to scones, as I usually top them with jam which is sweet enough. These however, were plenty sweet with the fresh apricots. You could probably use dry apricots in these scones, but I assure you fresh will be far better. And fresh from the tree, well I can't even tell you how good they were.
Seasonal eating is really wonderful. If we all ate seasonally and what we could grow where we live this world really would be a whole lot different. Another discussion for another day as I like to keep things light. I am always grateful for what grows locally around here and what I manage to sustain on my little patch.
Had to share. The tree, like last year, is pretty full.
Fresh Apricot Scones
Makes 8 / Prep time: 10 minutes / Cook time: 15 minutes
2 Cups/250 grams of flour
4 teaspoons of baking powder
½ teaspoon of salt
1/3 Cup/40 grams of butter
2/3 Cup/160 ml of milk
1 Egg, lightly whisked for brushing
6 Fresh apricots, pitted and roughly chopped
Preheat oven to 400 degrees F and grease a baking tray.
In a large mixing bowl, add flour, baking powder and salt. Whisk lightly to combine. Cut in butter and use the tips of your fingers to incorporate it until it resembles a bread crumb mixture. Add milk all at once and stir until it comes together as a dough. Don't over mix. Gently fold in the apricots.
Place the dough on a lightly floured surface and lightly press it out with your hands. With a small 2 inch circle cutter, cut out 8 scones. With a pastry brush, lightly brush the tops of the scones with the egg wash. Place on your baking tray and bake for 12-15 minutes. Serve immediately.
Click the downloadable link below to print recipe!
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