Holiday Apricot Cranberry Scones
Holiday Apricot Cranberry Scones
Here's the back story: I made Apricot-Infused Bourbon for my good friend Elena, celebrating the release of her book "Imperfect Girl" and as we enjoyed a taste, we thought 'what can we do with these delicious apricots?' So we decided on a holiday spin of one of my favorite treats: dried fruit scones. I am in love with the festive fragrance of the scones as they bake. Happy holidays from my kitchen to yours!
Ingredients
- 1 Cup White Flour
- 1 Cup Whole Wheat Flour
- 1/2 Cup Brown Sugar
- 1 Stick of Butter. I prefer unsalted grass-fed Kerrygold Butter
- 2 Large Eggs
- 1 Cup Bourbon Apricots plus extra for topping - Get the recipe here
- 1/4 Cup Dried Cranberries plus extra for topping.
- For a healthier cranberry option with no added sugar or preservatives, I bake fresh cranberries in the oven at 350 with cinnamon for about 20 minutes.
- 1/4 Cup Plain Yogurt
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Grated Lemon Peel
- 1/2 Teaspoon Salt
- Cinnamon and Nutmeg to taste
Instructions
- Combine the wet ingredients and dry ingredients separately.
- Combine wet and dry ingredients until crumbly. Do not overmix.
- Pour dough on parchment paper or floured surface and form into a circle and cut wedges or mold them into rustic triangles with your hands.
- Move scones onto baking sheet, 2 inches apart, with parchment paper or aluminum foil.
- Top scones with extra dried cranberries and chopped apricots. I also used gold sugar which makes them extra festive.
- Bake in oven at 375 degrees for 25 minutes.
- Let cool and enjoy!
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