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 flour2 TBL Baking powder
1 tsp soda1 tsp salt1 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 buttermilk1 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 a solid mass.
- Pat out into rectangle ¾ inch thick. It should have a width of about 12 inches—the length depends on how thin you pat it.
- Spread rectangle with apricot filling, leaving ½ border. Roll up into long log. Slice ¾--1 inch thick with dental floss. Lay sideways on parchment paper on a cookie sheet shaping each into an oval.
- Bake at 400° for 10-12 min. Drizzle with powdered sugar icing. (Put it in a tiny zip-lock bag and snip the corner barely to do the drizzling.)
**I found that the filling oozed out of the spiral scones as I sliced them. What about spreading only a thin layer of filling, then when they are sliced and on the pan, squirt some filling in each scone. Put the filling in a zip-lock back, snip the corner and squirt it in following the spiral. Maybe it won’t work.
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