Oatmeal and Apricot Scones
A wonderful breakfast treat.
Here's a recipe from the archives that I know you'll want to make—
These Oatmeal and Apricot Scones with Maple Glaze are perfect to have on hand for breakfast any day of the week. The dough is filled with layers of butter, oatmeal and flour to form a flaky pastry. Delicate and not overly sweet, they’re best served warm. With hot coffee or steamed milk, a bowl of fresh fruit and loved ones at the table, they make even a weekday breakfast feel like a celebration. It’s a marvelous way to start the day.
What could be better?
Oatmeal & Apricot Scones with Maple Glaze
Yield: 12 scones
1 cup all-purpose flour
½ cup whole wheat flour
2 cups rolled oats
¼ cup brown sugar
4 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, chilled and cut into small dice
1 teaspoon pure vanilla extract
1 cup whole milk
1 cup dried apricots, pitted and cut into small dice
¼ cup butter
¼ cup maple syrup
Sift together the flours, oats, sugar, baking powder and salt in the bowl of a standing mixer. Add the cubes of butter. Set the mixer on its lowest speed and mix until the butter is fully combined with the dry ingredients.
Add the vanilla extract to the milk. With the standing mixer still set to low, drizzle the milk and vanilla into the mixture until the dough comes together. (This is a damp dough.) Add the apricots and mix just until combined.
Turn the dough out onto a clean work surface. Shape it in a rectangle approximately 9 by 13 inches. Wrap with saran wrap and refrigerator for at least 2 hours and up to 24 hours.
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper.
Remove the dough from the refrigerator and remove the saran wrap. Using a sharp knife, cut the dough into 12 triangles. Place the triangles on the prepared cookie sheet.
Bake until puffed and golden, about 20 minutes.
To make the glaze
In a small saucepan, melt the butter and maple syrup together.
To finish the scones
Allow them to cool slightly when they come out of the oven. Brush with the maple/butter glaze.
Serve warm or at room temperature.
Raisins or dried cranberries can be substituted for the apricots.
If you do not eat the scones right away, store in an airtight container for up to 24 hours.