The Lure of American-Style Scones
Recently, I’ve developed a bit of an obsession with what I like to call “American-style” scones. Now, don’t get me wrong, I still have a deep love for the classic British scones – the kind you slather in clotted cream and jam for a proper cream tea. But there’s something about the cake-like texture and buttery richness of the American variety that has totally won me over.
I think it’s the fact that you can whip up a batch of these beauties in under half an hour, and you essentially end up with a slice of cake, rather than just a supporting player for your afternoon tea. And when you combine that instant gratification with a flavor as heavenly as apricot and almond? Well, let’s just say I’ve been baking these scones on repeat.
Dried Apricots: The Secret Ingredient
Now, I know what you’re thinking – “Fresh apricots or bust!” And I totally understand the appeal. There’s nothing quite like biting into a perfectly ripe, juicy apricot. But the sad reality is, fresh apricots can be a bit of a gamble. More often than not, they’re mealy, dry, and disappointing.
That’s why I opt for dried apricots in my scones. I just pour some boiling water over them and let them soak for about 30 minutes, and voila – plump, luscious apricot pieces that are bursting with flavor. Plus, the bright orange interior that’s revealed when you tear them open is just so darn appetizing.
Almond Essence: The Secret Weapon
Of course, no apricot scone would be complete without a little almond action. I use both sliced almonds and a touch of almond extract to really drive home that marzipan-like aroma and taste. A small amount of the extract goes a long way, so I always keep a bottle in my pantry for recipes like this.
In fact, if you’re looking for another way to put that almond extract to good use, I’d highly recommend trying my Genoa Cake. It’s another one of my favorite, easy-to-make baked goods that benefits from a hint of that nutty essence.
The Easiest Scone Method Ever
Now, when it comes to the actual scone-making process, I like to keep things simple. Unlike traditional British scones, which require cutting in cold butter and then rolling and cutting the dough, these American-style scones come together in a snap.
All you need to do is rub some butter into the dry ingredients, fold in the wet, and then spread the dough into a circle before chilling it in the freezer for about 30 minutes. This chilling step is key – it helps the scones hold their shape as they bake, and it’s also said to give them an extra boost in the rise department.
Once they’re chilled, you just cut the dough into wedges, pop them on a baking sheet, and let the oven work its magic. In less than 25 minutes, your kitchen will be filled with the most heavenly marzipan-like aroma, and you’ll have a batch of golden, fluffy scones just waiting to be devoured.
The Finishing Touch: A Dreamy Drizzle
Now, I know what you’re thinking – these scones sound pretty darn perfect as is. And you know what? You’re absolutely right. But if you really want to take them over the top, I like to add a simple almond-infused icing drizzle.
I just mix up some powdered sugar with a touch of almond extract and a bit of the apricot soaking liquid, and then drizzle it over the cooled scones. The flavor isn’t overpowering, but it does add a lovely sweetness and a gorgeous visual element that I think really makes these scones shine.
Enjoy Them Anytime, Anywhere
Whether you’re serving these Apricot Almond Scones for breakfast, as an afternoon snack, or even as a dessert, they’re sure to be a hit. And the best part is, they’re so easy to whip up that you can enjoy them anytime the craving strikes.
In fact, I often make a double batch and freeze the extra scones for a “rainy day” treat. Just pop them in the microwave for a few seconds to warm them up, and you’ve got a little slice of heaven at your fingertips.
So what are you waiting for? Grab those dried apricots, that trusty bottle of almond extract, and get baking! Your taste buds (and your loved ones) will thank you.
