Tips on Making Scones

• Use quality ingredients.
• Use cold butter; don’t let it soften.  Cold butter makes the scones rise higher.
• Drain fruit very well.
• Add fruit last, barely mix it in to flour mixture.
• Add only enough buttermilk to make dough stick together.
• If dough is too sticky when you pat it on the floured board, add more flour.
• If dough is too dry and crumbles when you try and pat it on the floured board, add more buttermilk.
• If you are using frozen fruit, make sure it does not thaw out.  Mix it in quickly and cut scones fast.  If it thaws out, the dough is very sticky and a mess!
• Make sure oven is hot and preheated to 400 degrees.

An Afternoon to Remember’s Amaretto Apricot Scones

• 3 c. self-rising flour
• 3/4 c. sugar
• 1 stick unsalted butter
• 1 c. blackberries, fresh
• 3/4 c.-1 c. buttermilk

Glaze (mix together):

• 1 c. powdered sugar
• 1 t. lemon extract
• 2-3 T. water or to desired consistency

Directions:

1. Preheat oven to 400 degrees.
2. In a large mixing bowl combine self-rising flour and sugar. Cut in butter until mixture is coarse and crumbly.
3. Add blackberries.
4. Fold in (by hand, do not use mixer)about 3/4 c. of buttermilk into the flour mixture to make a soft dough.
5. If dough is too dry, gradually add more buttermilk. Do not overmix.
6. Turn out on a floured board.
7. Form into a circle which is about 8” in diameter. Press down lightly to about 1 inch thick.
8. Cut dough into 8 pie-shaped wedges.
9. Place scones on a cookie sheet lined with parchment paper.
10. Bake until lightly browned about 10 minutes in a convection oven. (All ovens vary, so baking time may vary.)
11. Brush or dip in glaze if desired.

May be reheated in foil.

Makes about 10-15 scones.