Cherry Apricot Scones
Today work didn't start until 10:00 instead of the usual 9:00. Needless to say, this made me very happy.
I don't like to sleep in. Stop gaping at me through your screen in disbelief. I don't like sleeping, okay? It's a waste of my otherwise perfectly meaningful life. I have a very precise internal clock, so I always wake up at 7:00 on the dot. So, when my schedule says, "no responsibilities or other pains in the butt till 10:00 a.m." instead of rejoicing in a morning full of useless snoring and drooling as some would do, I bolt out of bed and scamper into the kitchen and make a substantial and nutritious breakfast.
Clearly, these scones constitute a very substantial and nutritious breakfast. Dried cherries and apricots are fruit, yes? And pecans... they have protein, right? And the kind of sugar I used looked organic or something cause it was brownish, so it must be good for you. Besides, they're scones! Europeans eat them and Europeans are all thin, so they must not be too fattening.
Anywho, I brought a couple in to Grandma and Grandpa on my way to work. They proclaimed them to be the best scones the world has seen yet. I don't know if Grandma realized that her scone recipe was actually the base of it all.
I also brought one for Janeen, the gal I work with. I don't normally call people gals, because it's annoying, but Janeen is definitely a gal. I don't mean that she's annoying, in fact she's one of my favoritest friends. Anyways, she was like, "why were those raisins so delicious?!" and I said, "because they weren't raisins, of course! They were cherries!" I mean, as much as I like raisins, I don't think I would call them "delicious". Maybe "acceptable", but nothing more.
So watch out, you skinny Europeans! You might think you're getting another one of those crumbly, dry, sugar-deficient scones that you seem to love, but I would never feed you something so bland. Have I ever let you down before?
Cherry Apricot Scones
1/2 tablespoon baking powder
1/8 teaspoon salt
2 tablespoons sugar
5 tablespoons butter
2/3 cup sour cream
1 tablespoon water
1/2 cup dried apricots, chopped
1/2 cup dried cherries
1/2 cup chopped pecans
Demerara sugar (or whatever sugar you have. Big crystals are crunchier and better, but regular sugar works fine)
Preheat oven to 425ºF.
Mix together the flour, baking powder, salt, and sugar. Cut in the sour cream and butter with fork until well combined. Mix in the water just until combined. Add the fruit and nuts.
Sprinkle a clean surface with demerara sugar. Wet your hands slightly so they don't stick to the dough. Put the dough on the sugared surface and press into about an 8 inch circle. Sprinkle the top with more demerara sugar and then cut with a pizza cutter into about 8 triangles, like a pie.
Place scones on a lightly greased cookie sheet.
Bake for about 14 minutes or until lightly browned.
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| It's amazing how long you can nibble on the last bite when it's the only one left. |
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