I’m very indecisive when it comes to scones.
Should they be finely textured and tender? Or biscuity, the fluffy and flaky sort? Maybe they should they be flaky and crisp? Or more solid, reminiscent of a soda bread?
These are all acceptable scones to me. Unfortunately, I don’t know how to achieve each particular type specifically–instead I make a scone and decide, post-baking, how they turned out. I’m conveniently open-minded to most of the results.These scones are midway between the finely textured and tender, with a bit of biscuity crispness without much flake. They are also the first decent scone to star on the blog. It’s a heartening development for the future of scones, though on the biscuit-side, things are still quite dismal.
Exercise caution with the quanitities in this recipe. I’ve made the original recipe these scones are based on a couple times and found the dough too wet. This adaptation was no exception, and the issue was exacerbated by the tea-soaked apricots. As a result, the final flour quantities are an estimated approximation of how much flour I ended up using–so use some of that scone common sense (the sort of common sense I lack) and adjust as necessary.
And so yes, some more scones. apricot and cardamom spelt scones
Adapted from this scone recipe (which is really good, by the way). Makes 8 large scones.
1 c dried apricots, sliced
very strong and hot earl grey tea
180 g all purpose flour
105 g spelt flour
1 1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp salt
3 tbsp sugar
1 tbsp baking powder
1/2 c heavy cream
120 g cold butter, cut into small pieces
a bit of egg and sugar for the top of the scones
Pour the hot tea over the apricots and allow to sit for 20 minutes to allow the apricots to plump. Drain and let the apricots cool to room temperature. (The leftover apricot-infused earl grey tea tastes very nice!)
Preheat the oven to 400F.
Whisk together the flours, spices, salt, sugar and baking powder. Separately, whisk together the egg and cream. Toss the butter in the flour mixture and rub into the flour until it forms a variety of pea-sized crumbs. Add the apricots and mix until the apricots are just coated with flour. Then add the cream and egg mixture, mixing with a wooden spoon until the dough comes together.
Turn out onto a flour surface, knead a couple of times, and then pat out until around 3/4″ tall. Cut out scones with a round cutter or glass. Set on a parchment lined baking tray, and reroll the scraps as necessary to produce additional scones.
Brush with egg and sprinkle with granulated sugar. Bake for 15-20 minutes or until lightly browned and cooked through (if you have a scraggly scone made from the last scraps of dough pressed together, this one can be cut in half to confirm the scones are cooked through). Let cool on a wire rack, and eat still a bit warm with butter.