Apricot scones

Once upon a time there were two types of scone and two pronunciations. You had a choice between fruit or cheese and sconn or scown, to rhyme with own, not frown.

These days, there are still debates over how they should be pronounced - I favour sconn - but there is a plethora of varieties both sweet and savoury.

I am quite partial to a goat's cheese and sun dried tomato scone flavoured with thyme, but I am going to share one of my sweet versions with you here.

8oz self raising flour
½ tsp bicarbonate of soda
2 oz butter
1½ oz sugar
4 oz dried apricots, chopped
3 dessertspoons sour cream

Pre heat the oven to 185ºC 

Tip the flour into a large mixing bowl and add the bicarbonate of soda. Mix well.
Add the butter and using your fingertips rub it in until the mix resembles fine breadcrumbs.
Stir in the sugar and the apricots. If you want something a little more adventurous, add 1 teaspoon of finely chopped rosemary.
Add the sour cream and gently mix to a dough.  If necessary add a little more cream or a splash of milk.
The dough should be firm to the touch.

Tip out on to a floured board and roll out to a thickness of 2cm.
Cut into rounds and place on a warmed griddle plate or baking sheet

Pop into the oven and cook for approximately 15 minutes until lightly browned.

Serve warm, with lots of butter and a cup of tea.
A slice of white Stilton tastes just dandy with these.

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk