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Wednesday, June 25, 2014

Apricots & Cream Thumbprint Scones

I love apricots and I have a hard time finding other that also like them.  I took these to a sewing group the other day and found others that enjoy apricots too. I will admit that they did not come out looking as good as the picture in the recipe.
This recipe uses both apricot preserves and dried apricots.
Start with 1 cup apricot jam
1 Tablespoon cold water
1 teaspoon corn starch
Whisk that together until there are no lumps.
Melt the preserves in a saucepan.
In a bowl add 3 1/2 cups all purpose flour
1/2 cup sugar
I noticed the pretty yellow bird was back at the feeder.  The rain tends to bring them to the feeder.
Add the cornstarch mixture. Cook until the mixture thickens and starts to bubble.  After it thickens remove from the heat and place in the fridge to chill.
Back to the flour, add 2 Tablespoons baking powder
The recipe calls for 3/4 teaspoon salt.  I thought that was a lot of salt so I used about half.
Add 2 1/2 cups heavy cream
The preserves are beginning to bubble
The dough is really thick and sticky.
Chop 1/2 cup white chocolate
Chop 3/4 cup dried apricots
Take the preserves out of the fridge to use.
Scoop out some dough onto a parchment lined cookie sheet
Make an indentation in the middle with your thumb.
Fill the indentation with the apricot preserves.
Pour a little heavy cream into a cup
Brush the sides with the cream
They have all been brushed.
Sprinkle the top with some extra sugar.  Place in a preheated 350 oven.  Bake for 25-30 minutes
Store in an airtight container.  You will want to put wax paper between the layers.

Apricots and Cream Thumbprint Scones Recipe

1 cup apricot jam
1 teaspoon cornstarch
3 1/2 cups all purpose flour
1/2 cup sugar
2 Tablespoons baking powder
3/4 teaspoon salt
2 1/2 cups heavy cream
3/4 cup dried apricots chopped
1/2 cup chopped white chocolate
cream for brushing

Preheat oven to 350.  Bake for 25-30 minutes

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