GIANT APRICOT-WALNUT

SCONES
Bon Appetit
December 2009

INGREDIENTS:
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/3 cup chopped walnuts
cup chopped dried apricots
cup golden raisins
1-1/3 cups heavy whipping cream
powdered sugar
METHOD:
1. Preheat oven to 400 degrees
2. Whisk first 3 ingredients in a large bowl.
3. Stir in walnuts, apricots and raisins.
4. Add cream; stir with fork just to blend.
5. Transfer dough to work surface sprinkled with
powdered sugar.

6. Knead dough until smooth, about 10 turns.

7. Form dough into 1-inch-thick round.
8. Cut into 6 wedges; sift powdered sugar over and
transfer to baking sheet.
9. Bake scones until golden brown and toothpick inserted
into center comes out clean, about 18 minutes.
10.

Serve warm or at room temperature.

DO AHEAD: Can be made 8 hours ahead. Cool completely,

cover and let stand at room temperature.
SMITH BITES WAY: Make the full batch, bake two of the
scones following the instructions above. Place the
remaining four uncooked scones on a cookie sheet lined
with parchment and freeze. Remove frozen scone(s)
whenever you get a hankerin and bake according to
instructions above adding 5-10 minutes of additional baking
time.