This past Sunday it was nice and cool in the morning and I couldn’t wait to do some baking. The thing is, what do I make? I have really been trying to do a refrigerator clean-up with all of the produce I have, and as I was reaching to the way back of the refrigerator I found a container of cute little apricots. I was going to make muffins, but Saturday I made peach muffins and they were a flop. I think I added the wrong amount of baking powder and they fell. No poof! So instead of muffins, I thought why not make some yummy scones? I haven’t made them in a while and they are fast and easy to make too!
The scones came out beautifully! But they are not your typical scone! These do not fall apart when you eat them, so they aren’t really crumbly, plus they aren’t super sweet either, which is fine with me. For some reason I don’t like really sweet scones. But by all means add some more sugar if you like them sweet. To sweetened up the scones a bit, I did add some turbinado sugar and an orange glaze to go over the top. The orange with apricot is such a nice combination. Glad I thought of that!
I made my scones mini too! They are a tad smaller than the mini scones you see at Starbucks and a heck of a lot healthier for you too! My scones are made with white whole wheat flour and I used Earth Balance margarine for those who may be vegan. But you could also use butter or margarine of your choice. To make them mini, I cut them into 32 small triangles. That way I could have them for the rest of the week, plus they are easier for snacking on and sharing with friends and family. Plus my Husband could take a few in his lunches this week.
Here are my some of my steps so, you can make them too. Sometimes it’s hard to give a description and think a picture is so much easier too. Just forgive some of them! I had sticky fingers and poor lighting.
Once I made my dough, I formed it into a rectangle about 1/4″ thick.
Then I cut them into four strips vertically and horizontally, so they form mini squares. I cut my squares into triangles.
Then I carefully placed them on my baking sheet. Added some coconut milk and a sprinkle of turbinado sugar and baked in the oven for about 10 minutes.
Once they came out of the oven, they puffed up all nice.
Then I let them cool and added some powdered sugar with freshly squeezed orange juice. I brushed the glaze on with a pastry brush.
Then I took a picture of an apricot fanny for you.
If you’re not into mini scones, you could always shape them into a large circle and cut them into wedges. I personally like things on the mini side.
The scones turned out light, fluffy, with little bites of apricot and have a nice sweet glaze over the top. They would be perfect for a brunch or a Sunday breakfast or simply having one at your snack time. The calories won’t hurt you either, they are only 51 calories each.
- Serves: 32 Mini Scones
- Serving size: 1 Scone
- 2 cups white whole wheat flour or all purpose flour
- 2½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ¼ cup sugar
- 5 tbsp. earth balance margarine or butter,cut into small pieces
- ¾ cup apricots, fresh, diced small
- ½ tsp. vanilla extract
- ½ cup + 2 tbsp. coconut milk, unsweetened (from carton), divided
- ½ tbsp. turbinado sugar (sugar in the raw)
- 2 tbsp. powdered sugar
- 11/2 tsp. orange juice
- Preheat oven to 375 degrees
- Line a baking sheet with parchment paper; set aside
- Combine flour, baking powder, baking soda, salt and sugar in a bowl. Cut in butter with pastry blender or a fork until mixture resembles coarse meal. Stir in apricots. Add ½ cup plus 1 tablespoon coconut milk, and vanilla extract; stirring just until moist.
- Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.
- Form dough into an 8 x 8 square. If dough is sticky, sprinkle with a pinch more flour. Cut 4 even rows diagonally and vertically into the dough. Then cut the squares into triangles. I used a pizza cutter for easy cutting.
- Carefully Transfer dough to prepared baking sheet.
- With a pastry brush, brush 1 tablespoon of coconut milk over scones and sprinkle with turbinado sugar.
- Bake in oven for approximately for 9-11 minutes or until golden. Let cool on baking sheet for two minutes and then transfer scones to a wire rack;
- In a small bowl add powdered sugar and orange juice; mix until smooth. With a pastry brush, brush the scones with mixture. Let harden for a few minutes and serve.
Oh how I miss baking! Love the summer, but that is the only thing I miss about winter is baking, but honestly I don’t miss it that much! 🙂
Well my Husband actually made dinner tonight and it’s done, so I must go and enjoy his bbq chicken with his homemade marinade.
Hope you enjoy your day!
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