Apricot Rosemary Scones

Monday, February 9, 2015 2 0

I finally got my engagement ring back today from being re-sized! Hurray! It took 2 loooong weeks – Tiffany had to send it off to their headquarters in NYC. I had only worn it for a total of 48 hours before we took it in. It feels so exciting having it back on my finger!

Apricot Rosemary Scones

And what better cause to celebrate to make these apricot rosemary scones! I love the unexpected flavour of these scones – they are sweet and salty at the same time, and the hint of rosemary is a lovely subtle surprise. They would be great with a cup of strong Earl Grey tea on a rainy afternoon – exactly like this past weekend has been. Rain, rain, go away! I am so excited for spring.

Chopped Apricots and Sprigs of Rosemary

You know what else I’m excited for? Nailing down a location for our wedding. Even though we won’t get married until summer 2016, we’d like to get the venue booked early and then forget about planning the rest for a while. We’re trying to stick to a strict budget and I can’t believe how expensive everything is!

Have a great week! Let me know if you make these scones.

Apricot Rosemary Scones
Yields 10
A sweet-salty scone with an unexpected hint of rosemary.
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Prep Time
15 min
Cook Time
17 min
Total Time
32 min
Prep Time
15 min
Cook Time
17 min
Total Time
32 min
Ingredients
  1. 3 cups all-purpose flour
  2. 1/4 cup plus 1 tablespoon granulated sugar
  3. 1 and 1/2 tablespoons baking powder
  4. 1/4 teaspoon sea salt
  5. 1/2 cup very cold unsalted butter, cut into cubes
  6. 1 cup chopped dried apricots
  7. 1 tablespoons finely chopped fresh rosemary
  8. 1 and 1/2 cups cold cream (2% milk also works)
  9. spoonful coarse turbinado sugar
Instructions
  1. Preheat oven to 425 degrees F. Grease 2 baking sheets with butter.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt together. Scatter butter cubes over dry ingredients and using a pastry cutter or your fingers, cut in butter until they resemble small peas.
  3. Stir in apricots and rosemary then mix in cream until the dough starts to come together.
  4. On a floured work surface, turn out the dough and knead gently once or twice. Pat dough out 3/4" thick, then fold in half. Repeat.
  5. Cut your dough circle into 10-12 triangles and arrange on the baking sheets.
  6. Sprinkle coarse sugar on top of each scone, then pop into the oven.
  7. Bake for 17-20 minutes, until tops are slightly golden.
Adapted from Ovenly
Adapted from Ovenly
the lovely kitchen http://www.thelovelykitchen.org/

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2 comments

2 Comments
  • Kelsey M
    February 15, 2015

    Congratulations on your engagement and getting your ring back! If the headquarters is where I think it is (Wall Street area) I walk past it all the time :)

    I love rosemary and just about everything and the idea of adding apricots makes these even sweeter :) Pinning for later!

    -Kelsey
    http://www.alittlerosemaryandtime.com

    • thelovely
      February 15, 2015

      Thanks Kelsey! These scones are perfect for you, with a little bit of rosemary ;) Try them out and let me know how you like them!

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