luffy, sweet, and savory scones. Breakfast of champions. Or carb-lovers. You pick. I've only made scones once or twice before, but every time I do I think, "Damn, I should do this more often." I try to keep my breakfasts more healthy, but it can definitely be nice to just grab a scone, toast it up, slather on some butter and jam and shove it in my mouth. In the interest of healthy eating I had planned on bringing most of these to work and letting my coworkers have at them, but alas, Dan and I annihilated them.
When it comes to breakfast pastries, I like the intersection of savory and sweet. I wanted to try making a scone that had a balance of sweet and savory, and I remembered how amazing the baked brie with apricot was that I made a couple years ago, so I decided to pair cheese and apricot again for these babies. I'd say that it was a great success. If anything, if I made them again I'd add more cheese and more apricot. ALL OF THE THINGS.
INGREDIENTS (Yield: 8 scones):
2-1/4 cups All Purpose Flour
1 tablespoon Sugar
1 tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1-1/2 sticks Cold Unsalted Kerrygold Butter
1/2 cup Whole Milk
2 whole Eggs
1/4 heaping cup diced Dried Apricot
1/2 cup grated Kerrygold Dubliner Cheese
DIRECTIONS:
Preheat your oven to 400 degrees and line a rimmed baking sheet.
1/ Combine the two eggs and the 1/2 cup of milk in a small bowl or measuring cup and keep cold in the fridge.
2/ In a large bowl combine the flour, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter (or two knives), cut the butter into the flour mixture until it resembles coarse, wet sand.
3/ Add the egg/milk mixture, apricots, and Dubliner into the flour mixture and stir just until combined.
4/ Lightly flour a clean surface and drop the dough down on to the floured surface and knead into a ball. Use your hands to flatten the dough out to an inch thick. Use a knife and cut the dough into eighths and place onto the prepared pan.
5/ Bake the scones for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool.
Serve warm (with butter and jam!) and enjoy!
