Apricot, cranberry and almond whipped cream scones
- September 2015
- Makes 8 large or 12 small
- Hands-on time 25 min, oven time 12-15 min
These wonderfully light scones are made with whipped cream, honey, dried apricots and cranberry for a fruity twist on classic cream tea.
- 19.2g (10.7g saturated)
- 24.2g (8.3g sugars)
Shauna says; “Whenever I use citrus zest in a recipe, I reach for unwaxed, organic fruit. This dough is a sticky one, but it results in moist, fluffy scones. To limit the messiness, keep the dough as cool as possible while it comes together and don’t overwork it – a dough scraper (like the ones bread-makers use) is helpful for keeping the dough moving on the board without having to squish it with warm hands or add too much flour.”
Scones are always best eaten still warm from the oven, but they’ll keep in an airtight container at room temperature overnight once cooled. Sprinkle them with a little water, then warm through in a medium oven before serving.
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