Honey & Apricot Scones

Description

Delicately sweet and delightfully fragrant, these Honey & Apricot Skyr Scones capture the essence of spring in every bite. Adding Icelandic Provisions Extra Creamy Honey & Apricot Skyr to the batter cleverly mimics buttermilk which result in these pastries baking up with a melt-in-your-mouth crumb. Each bite offers a subtle kiss of honey, juicy apricots, and a drizzle of lavender glaze. Serve them warm and watch them vanish in record time

Ingredients

2 Cup

All Purpose Flour

1/4 Cup

Sugar

1 Tablespoon

Baking Powder

1/2 Teaspoon

Kosher Salt

7 Tablespoon

Unsalted Butter

cut into cubes and very cold

Extra Creamy Honey & Apricot Skyr

container

Large Egg

1 Teaspoon

Vanilla Extract

1/2 Cup

Diced Apricots

2-3 Tablespoon

Heavy Cream

3 Tablespoon

Milk

3/4 Cup

Powdered Sugar

Recipe

Step 1:

Line a large baking sheet with a piece of parchment paper and set aside.

Step 2:

To a large bowl add the flour, sugar, baking powder, and salt and whisk well to combine.

Step 3:

Add the cubed butter to the flour. Using your finger tips, rub the butter into the flour mixture until pea-sized clumps of butter form. Set aside.

Step 4:

Add the apricot and honey skyr, egg, and vanilla extract to a medium bowl and whisk until smooth. Set aside.

Step 5:

Add the diced apricot to the flour, and mix a few times to incorporate. Drizzle the skyr mixture over the flour and gently mix together until a soft, moistened dough forms.

Step 6:

Turn the dough out onto a lightly floured surface and knead into a disc that is roughly 7-inches wide and about 1-inch thick.

Step 7:

Cut into 6-equal sized pieces and transfer to the prepared baking sheet about 2-3 inches apart. Brush the tops of each scone with a bit of half and half or cream and place in the freezer for 30 minutes.

Step 8:

While the scones are chilling, set the oven to 400°F. Bake the scones for about 15-18 minutes, rotating halfway through, or until lightly browned and cooked through. Remove from the oven, and transfer to a cooling rack.

Step 9:

For the glaze, add the milk to a small saucepan and heat until it just begins to simmer. Remove from heat and add the lavender buds. Let the lavender steep for 15 minutes, before straining through a fine mesh sieve.

Step 10:

In a small bowl or measuring glass, add the powdered sugar and 1 ½ tbs of the lavender milk, mixing until smooth. Add remaining lavender milk as needed to create a smooth, pourable glaze.

Step 11:

Once the scones have cooled, drizzle each with the lavender glaze and enjoy.