Cinnamon-Apricot Jam Scones
Apricot jam scones are the perfect complement to a traditional English breakfast or afternoon tea. The warm spiciness of the cinnamon and the sweet and tart flavor of the apricot jam are a great combination in this soft, crumbly pastry. TIP: For an even richer flavor, use homemade apricot jam and add a little vanilla extract to the dough! Be careful not to overwork the scone dough so that it remains light and crumbly! This scone is an excellent choice with a mug of tea or coffee and can even be served with fresh fruit.
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Ingredients for this recipe
Servings: 6
200
g
Whole Wheat Flour
10
g
Baking Powder
1
pinch
Salt
5
g
Cinnamon
80
g
Butter
40
g
Honey
120
ml
Milk
1
Egg
100
g
Apricot Jam
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the whole wheat flour, baking powder, salt, and cinnamon.
3
Cut the cold butter into small cubes, then rub it into the flour mixture until it resembles coarse crumbs.
4
In a separate bowl, whisk together the honey, milk, and egg.
5
Pour the wet ingredients into the dry ingredients and mix until just combined, forming a soft dough.
6
On a lightly floured surface, pat the dough to about ¾ inch (2 cm) thickness. Cut into triangles or rounds.
7
Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
8
Let cool for a few minutes, then slice in half and spread with apricot jam.
