Apricot Cream Scones - A Total Success

I had previously made blueberry scones and enjoyed them so much, I had to make them again.

After the success of the Rustic Italian Bread from America's Test Kitchen Family Baking Book, I used their recipe for Cream Scones which used a food processor. Holy Shamoly! That appliance made a huge difference. I think it was able to more evenly incorporate the butter.

These scones were lighter, fluffier and puffed up higher than my previous attempt, which was made without the food processor.

Apricot Cream Scones
America’s Test Kitchen Family Baking Cookbook

Ingredients
2 cups (10 ounces) unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into small pieces
1/2 cup dried apricots, chopped into small pieces
1 cup heavy cream

Directions
Adjust oven rack to middle position and heat oven to 425 degrees.

Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor,remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.

Stir in heavy cream and apricots with a rubber spatula or fork until dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.

Place wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

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