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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: DOUGH: 3 cups unbleached flour 1 TBSP baking powder 1 cup butter 1/4 cup sugar 3 eggs 1 tsp vanilla 2/3 cup sour cream or vanilla yogurt 1/2 lemon zest (opt.) FILLING: 4 oz. dried apricots 1/4 cup warm water 2 TBSP honey Instructions: Set oven temperature to 350. Prepare filling: In a food processor, place all ingredients for filling and chop, then mix, until there is a smooth puree. There can be little bits, but you want a thicker, not runny sauce. Set aside and make the dough. Prepare dough: MIx together flour and baking powder in a bowl with a wisk and set aside. In a large mixing bowl, whip butter until creamy. Add eggs, one at a time, then sugar and vanilla. Beat until fluffy. Add flour mix to egg mix until well blended. Add yogurt and mix well. FOLD puree into batter with a rubber spatula, until puree is just barely swirlewd through - DO NOT OVERMIX. Using an ice cream scooper, scoop dough into mounds onto an ungreased cookie sheet, about 2" apart. Bake in preheated oven for 15 minutes or until golden brown. Notes: You can make these smaller - just watch your baking time. You will not need butter or jam for these moist and fragrant scones. |
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