Apricot, Blueberry, and Poppy Seed Scones

Scones are one of my favorite breakfast things- they’re just so good! I love them with a hot cup of coffee…mainly because scones are always so dry that you almost choke on them and need something to wash them down with. When I got a MILLION apricots in my bag this week, I thought it would be a good opportunity to try making scones for the first time. I also though adding fruit would be a good way to add some moisture to them. They were delicious! And incredibly easy to make. It was a successful scone story.

Ingredients: (adapted from Baker By Nature)
1 3/4 cup all-purpose flour
2 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup heavy cream
6 tablespoons butter, cold and cut into small chunks
3 tablespoons maple syrup
1/4 cup fresh blueberries
1/2 cup fresh apricots, chopped
1 1/2 teaspoons poppy seeds

Preheat the oven to 400 degrees. In a large mixing bowl combine the flour, baking soda, baking powder, and salt. Next add in the cold butter. You can either incorporate the butter by rubbing the butter chunks into the flour mixture with your thumb and finger (my little sister said it’s the same motion as if you’re trying to snap your fingers, which I thought was a good analogy) or you can use a pastry cutter which is what I did. Try to be fast though so the butter doesn’t melt too much. Next, add the cream, maple syrup, fresh fruit, and poppy seeds. Mix well. Place dough in the fridge for about 10-15 minutes so it hardens a little, will make it easier to handle and cut. Line a baking sheet with parchment paper and place the dough in the center and flatten just a tiny bit. With a sharp knife, cut 8 triangles into the dough and brush the tops with a little heavy cream. Place in oven and cook for 16-20 minutes or until golden brown. Let cool a few minutes before eating!

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