Giant apricot-walnut scones from Bon Appétit Magazine, December 2009 (page 20)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on July 18, 2021

    These scones had a lovely texture but were way too bland and sweet for us. I weighed my flour but after I added the cream I found the dough was almost soupy and had to add another 1/3 cup flour to be able to get it out of the bowl. It was still quite a wet dough and I found that using powdered sugar to knead it in was just a mess. The sugar just kept disappearing into the dough so I would have to put more on my board. I think this is where the extreme sweetness came from and next time I would just use flour on my board. The scones were so wet and sticky that it was difficult to move them onto my parchment lined baking sheet. Next time I would also add 1/2 teaspoon of salt to the dough. But they looked nice when baked and had a very light cake-like texture.

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