The uncle from Hungary was back, this time with apricot compote. My husband says they are so flavorless that sometimes you have to eat 3 or 4 of them to get the full impact.
Apricot-carrot scones
1 3/4 cups whole wheat flour
1/4 cup corn meal
4 teaspoons baking powder
1/8 teaspoon salt
1 large carrot, grated
5 tablespoons unsalted butter
1/4 cup fresh orange juice, with zest
1/4 cup apricot compote
2T honey
1/4 cup sour cream, or plain or vanilla yogurt
Heat oven to 425F/218C
Sift the flour, baking powder, and salt into a large bowl. Cut in butter using a pastry blender or by rubbing between your fingers until it has the consistency of corn meal. Mix in the grated carrot. Whisk together honey, juice, and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended.
Line a baking sheet with parchment paper and drop batter by generous spoonfuls. Bake for 12 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown.
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