Pair these easy sweet-savory scones with a comforting bowl of soup or colorful entree salad. Making them is much easier than you might think.
—Charlene Chambers, Ormond Beach, FL
Prep: 25 min. • Bake: 15 min. • Makes: 16 scones
4 cups all-purpose flour
2 Tbsp. sugar
2 Tbsp. baking powder
3/4 tsp. salt
1 1/2 cups cold butter, cubed
1 cup chopped dried apricots
1 Tbsp. minced fresh rosemary
4 large eggs, lightly beaten
1 cup cold heavy whipping cream
TOPPING
1 large egg, lightly beaten
2 Tbsp. 2% milk
2 tsp. sugar
1. Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary.
2. In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened.
3. Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into four squares; cut each square into four triangles. Place on baking sheets lined with parchment paper.
4. For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes.
FREEZE OPTION: Freeze cooled scones in resealable plastic freezer bags. Reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.
1 SCONE: 372 cal., 25g fat (15g sat. fat), 121mg chol., 461mg sod., 32g carb. (7g sugars, 1g fiber), 6g pro.