Apricot Craisin Mini Scones With Dreamy Lemon Icing

Sunday morning came early and bright today. While Gloria sat in her seat and ate cheerios, Daphne slept and the coffee dripped, I decided that it was a good day for scones.

I was given a bowl of beautiful apricots by my mother in law (from her tree!) and had just about a cup of them left, so last night I chopped them up and sprinkled about a teaspoon of sugar over them. They spent the night in the fridge in a put away dish. I thought they would taste great in some scones with some crasins and lemon icing (the stuff is dreamy- for real).

So here’s the recipe, in case you too need a blast of tart, sweet awesomness some sunny morning, or afternoon- scones are delicious at all times of the day.

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Ingredients List:

For scones you will need-

2 1/2  cups flour

1/4 cup sugar

2 teaspoons baking powder

1/8 teaspoon salt

6 tablespoons butter

1 egg

1 teaspoon vanilla

1/2 cup of cream (or milk works just fine too)

1/4 cup of cream (this is to brush on the scones before baking)

1 cup chopped and lightly sugared apricots

1 cup craisins

For the dreamy lemon icing you will need-

the juice from 1/2 lemon

3/4 (or so) cup powdered sugar – sugar until the glaze is thickened yet still runny enough to drizzle across the scones.

Directions-

Preheat Your oven to 425 degrees. Line a cookie sheet with parchment paper and set aside.

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Combine flour, sugar, baking powder, salt, butter, apricots, and craisins.

In a separate bowl, combine vanilla, egg and cream and gentle whip with a fork. Add the wet ingredients to the dry ingredients and mix well with a spoon, when that gets too difficult use your hands and kneed the dough until it is thoroughly mixed- this dough is pretty gooey, so gooey that I started freaking out a little bit, but it’s cool, it’s supposed to be that way I think.

Divide your dough into two and pat into 2 circles. Next cut them each into 8 triangles (like a pizza!) My “triangles” became more like “plops,” and I was freaking out again, but have faith, it’ll be ok… Arrange your triangles (or plops) on your cookie sheet, brush with cream and bake for about 20 minutes.

After the scones are out of the oven, and cooled, combine the powdered sugar and lemon juice to a nice, thick consistency and drizzle the glaze over the scones.

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Beautiful.

Apricot Craisn Mini Scones With Dreamy Lemon Icing

  • Servings: 16
  • Time: 45 minutes or so
  • Difficulty: easy
  • Print

Ingredients

For scones you will need-

2 1/2  cups flour

1/4 cup sugar

2 teaspoons baking powder

1/8 teaspoon salt

6 tablespoons butter

1 egg

1 teaspoon vanilla

1/2 cup of cream (or milk works just fine too)

1/4 cup of cream (this is to brush on the scones before baking)

1 cup chopped and lightly sugared apricots

1 cup craisins

For the dreamy lemon icing you will need-

the juice from 1/2 lemon

3/4 (or so) cup powdered sugar – sugar until the glaze is thickened yet still runny enough to drizzle across the scones.

Directions

    1. Combine flour, sugar, baking powder, salt, butter, apricots, and craisins. In a separate bowl, combine vanilla, egg and cream and gentle whip with a fork. Add the wet ingredients to the dry ingredients and mix well.
  1. Pat your dough into 2 circles that are about 1-1 1/2 inches thick and slice into 8 triangles each (16 total.) Arrange your triangles on your cookie sheet, brush with cream and bake for about 20 minutes at 425 degrees.
  2. To make the icing- combine your lemon juice and powdered sugar making sure the consistency is thick but still liquidy-
  3. After your scones have been removed from the oven and cooled for 5 minutes or so, drizzle on that dreamy icing and enjoy!

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