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Featured Apricot Scones with Ginger Maple Glaze

These scones are a tribute to their early days after moving to Vermont.  Laura used the scone recipe from one of her favorite cookbooks, Kathleen’s Bake Shop(St. Martin’s Press, 1990) and put in dried apricots instead of raisins and then topped them off with a Ginger Root Infused Maple Syrup glaze.  They are light as air but not bland, with a fruity caramel tinge from the apricots that is perfectly matched with the maple and ginger.  She made a test batch for the crew in the sugarhouse and they were devoured in minutes.  Make some today! 

 Ingredients

  • 4 cups all-purpose flour
  • 2 Tbsp baking powder
  • ½ tsp salt
  • 1/3 cup granulated sugar
  • ½ cup butter, diced
  • 1 ¾ cup half and half
  • ½ cup chopped dried apricots
  • 3 Tbsp confectioner’s sugar
  • 1 – 2 Tbsp Runamok Ginger Root Infused Maple Syrup

Preparation

  1. Preheat oven to 375-degrees F
  2. Place a piece of parchment paper on a cookie sheet
  3. In a large bowl, combine flour, baking powder, salt and sugar
  4. Add the butter and combine with your fingers until crumbly
  5. Mix in half and half and stir until well incorporated but don’t overmix
  6. Fold in the chopped apricots
  7. Place the dough on a floured surface and roll it to a thickness of about ¾ inch
  8. Cut with a 3-inch round cookie cutter (or any shape you like) and put the rounds on the cookie sheet
  9. Bake in the oven for 25 to 30 minutes or until slightly browned on top and the interior is fully cooked
  10. Remove from the oven to cool
  11. Mix the confectioners sugar and maple syrup to a very thick consistency (you don’t want it dribbling off the scone.)
  12. Spread a thin layer over each scone and serve

Recipe and photo reprinted with the permission of Laura Sorkin and Runamok Maple

$ 0.00

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