#48 Roasted Apricot & Lemon Curd Cream Scones
Cream tea with a cooling heatwave twist.
Hello and happy (or not so happy) heatwave!
I have been back in Essex in the family home cooking up some seriously delightful bakes for you this week- and we will be simply kicking things off with a scone.
I like my scones how I like my men. Flaky, barely holding themselves together and a little bit sweet.
Over on TSK+ I will sharing with you the recipe for a cake SO delicious, my cake hating father and husband stole 3 portions each of this. (Quite possibly the highest praise I can ever get). Pistachio & White Chocolate Raspberry Loaf Cake.
Roasted Apricot & Lemon Curd Cream Scones
(Ingredients)
(For the scone)
355g self-raising flour + extra for dusting
1 tsp baking powder
85g fridge cold salted butter, cut into small cubes
180ml milk with 1 tsp vanilla extract & juice of 1/2 lemon + zest
30g Mixed Peel
Pinch of Maldon Salt
(for the glaze)
beaten egg and a squeeze of honey, mixed together to glaze
(Filling)Clotted Cream
3 Tsp Lemon Curd
6 Apricots
2 Tbsp Honey
Mint leaves
Method
(for the roasted apricots)
Preheat your oven to 180°C Fan, and line a baking tray with parchment paper. Halve and remove the stones from the apricots, and place them skin side down. Drizzle with the honey and roast for 25 minutes until softened but still holding their form.
(for the scones)
Preheat your oven to 200°C Fan. Line a baking tray with parchment paper. Dust your work surface and a 6cm fluted cutter with four.
Add all the ingredients together into a mixing bowl and mix together with a knife until you have a loose dough ball. Form together gently with your hands and place on the floured work surface. Gently pressing down with your hands to create an even layer.
Cut 12 equal sized scones out of your dough and place onto your baking tray. Brush with the honey & egg mix and bake for 10 minutes until a rich golden brown.
Remove from the oven and serve in half with thick, clotted cream and jam.
Mix the lemon curd and clotted cream together, where ribbons of the curd still forms. Fill the scones with your lemon curd cream & roasted apricots. I like mine too with a little fresh mint but that is optional.
