Mini apricot and cardamom scones from Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days (page 204) by Joy Wilson

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Notes about this recipe

  • anya_sf on June 09, 2019

    My apricots ended up being duds - tasting like nothing much - but I went ahead and used them anyway and they actually tasted OK in these scones. I'm sure with better apricots these would be amazing. I doubled the apricots (had to use them somehow). We really enjoyed the cardamom. I shaped the scones ahead, froze them, then baked them from frozen; they took about 20 minutes to bake (since they had extra fruit and had been frozen).

  • bwhip on May 25, 2017

    I saw some nice fresh apricots at the store, so decided to grab a few to try a new recipe with them. This one looked appealing, so I gave it a shot. These were excellent! Great texture, not overly sweet, with a wonderful subtle contrast between the fresh bits of apricot and the cardamom. I topped them with a sprinkling of demerara sugar to add a nice little crunch.

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