Canterbury Apricot Scones ******* I asked the village baker, Jeffrey Sweezy, for this recipe and he wrote it down for me on a scrap of paper! He’s was the baker at the little bakery in Canterbury Shaker Village, New Hampshire when we were there, fall of 2000. Makes 24 (cut recipe in half—makes a lot) 6 C flour 2 TBL Baking powder 1 tsp soda 1 tsp salt 1 C sugar ½ lb Butter, cut in small pieces (or you can grate frozen cubes of butter into the flour mixture with the large holes on your grater OR pulse 15 times in food processor) * 2 C buttermilk 1 to 1 ½ C apricot pie filling, or apricot jam.** Stir or sift together flour, baking powder, soda, salt and sugar. Cut in butter by hand with pastry blender. Stir buttermilk in gently. Do not over mix. Treat this dough gently as you would for baking powder biscuits or muffins. Add more liquid if needed to get dough to stick together. Knead gently 10 times to make
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