For the Media
Scones: The Southern Biscuit's British Cousin
NASHVILLE, Tenn., May, 2006 - Just a few years ago, we only heard about scones in British novels, but now they are in bakeries and coffeehouses all over the country. Food historians think of scones as the ancestor to our Southern biscuit, but they are usually sweeter and richer than biscuits and often include dried fruit or citrus. "Scones are easy to make with self-rising flour, and these don't even have to be rolled out. Simply drop the dough onto a baking sheet," advises Linda Carman, the Martha White® Southern baking expert. In the tradition of our finest Southern biscuits, this scone recipe is made with buttermilk, which not only enhances the flavor, but also keeps the texture nice and moist.
For more wonderful biscuit and scone recipes, visit www.marthawhite.com
Apricot Almond Scones
2 1/2 cups Martha White® Self-Rising Flour
1/3 cup sugar
1/2 cup butter, diced
1 (7 oz.) pkg. dried apricots, chopped (about 1 cup)
1 egg, beaten
Buttermilk (about 3/4 cup)
1/4 teaspoon almond extract
2 tablespoons butter, melted
Heat oven to 400° F. Grease large cookie sheet. In large bowl, combine flour and sugar. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in apricots.
Beat egg in 1-cup measuring cup. Add enough buttermilk to egg in measuring cup to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop 1/4 cupful of dough about 2 inches apart onto greased baking sheet.
Bake at 400° F. for 20 to 25 minutes or until light golden brown. Brush with 2 tablespoons melted butter. Serve warm or cool.
12 Scones