It has been a week of hard work. Returning to the lake after a 5 month absence requires lots of physical labor. The winter winds howling through the Gorge tossed leaves, branches and twigs everywhere on the grounds. The furniture on the porch was pushed eastward halfway across the room. Broken hurricane globes littered the floor. The lower porch door was not latched and piles of leaves had to be raked out. Pollen covered everything. Both porches are now back to normal.
David is still working on bleaching and cleaning the decks.
We require hearty sustenance in the morning to get us going on all of the chores. Scones make a “not too sweet” accompaniment to a hearty breakfast. They come together quickly and bake in just 15 minutes. I don’t know why I never thought to rely on them more often.
I love dried apricots. They are perfect for these flaky scones.
The recipe comes from Cooking Light. So why not have a slice with afternoon tea as well.
2 Cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/4 cup chilled butter, cut into small pieces
1/3 cup chopped dried apricots
1 egg, lightly beaten
1/4 cup buttermilk
1/4 cup apricot nectar (I used pear nectar because it was what I had)
1 egg white, lightly beaten
1 Tablespoon sugar (I used Turbinado sugar)
Preheat oven to 400 degrees F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add apricots; toss well. Combine egg, buttermilk, and nectar; add to dry ingredients, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead 4 to 5 times with floured hands. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray.
Cut dough into 12 wedges, cutting into but not through bottom of dough. Brush egg white over surface of dough, and sprinkle with 1 tablespoon sugar. Bake at 400 degrees for 15 minutes or until golden. Serve warm. Yield: 1 dozen (serving size: 1 scone). Calories 148.