Apricot Sage Scones

Scones, they seem unassuming enough. Generous triangles half cake, half bread. After not being able to decide if scones were of French origin or British I decided to go on a foodie quest to find out. My sister first discovered this wonderful take on scones on a trip to a French bakery. She decided to recreate them at home. This led to the question were scones really French? As it happens to be scones are actually Scottish!

The first mention of the word was in 1513. And if the mythology put forward by Sheila MacNiven Cameron be true, the word scone could actually comes from the town of Scone, Scotland, the ancient capital of that country – where Scottish monarchs were still crowned even after the capital was moved to Perth, then to Edinburgh. Scone Stone is where the monarchs of Great Britain and the United Kingdom are still crowned today.

Pretty interesting! I am a total origin fanatic and it makes my food taste that much better when I know where it "comes from." These scones will make you feel as if you yourself are in Britain enjoying a delicious scone worthy of royalty. These scones are more hearty than dessert like and the sage really provides an earthy undertone that subtly stands against the sweet dried apricots.

Enjoy!

Apricot Sage Scones

                                         

Prep: 25 minutes

Total Time: 1 hour 25 minutes

Servings: 8 servings

Source: Adapted from Martha Stewart's Dried Apricot Sage Scones

Ingredients:

1/4 cup coconut palm sugar plus more for sprinkling (you can substitute with sugar)

1 tablespoon baking powder

3/4 teaspoon salt

5 tablespoons cold unsalted butter, cut into small pieces

3/4 cup chopped dried apricots      

2 tablespoons finely chopped fresh sage

1 cup Silk brand pure coconut milk, plus more for brushing (you can substitute heavy cream)     

2 cups spelt flour, plus more for work surface (you can substitute all-purpose flour)

(Note: the coconut milk used in this recipe is a milk substitute not actual coconut milk. You can find it in the dairy substitute section of your grocery store near the soy milk.)

Step 1

Preheat oven to 350 degrees. Whisk together spelt flour, coconut palm sugar, baking powder, and salt in a large bowl. Work in butter with fingertips or a pastry blender until mixture resembles coarse meal. Stir in dried apricots and sage. Add coconut milk substitute; gather mixture with your hands until it starts to hold together.

Step 2

Turn out mixture onto a lightly floured work surface. Quickly bring dough together; pat into an 8-inch circle that is 1 inch thick.Smooth top with a rolling pin. Cover in plastic wrap and refrigerate for half an hour. Remove from refrigerator and plastic wrap. Cut into 8 wedges with a knife.

Step 3

Arrange wedges on a baking sheet lined with parchment paper. Brush tops with coconut milk substitute; sprinkle generously with coconut palm sugar. Bake until cooked through and golden brown, about 30 minutes. Immediately transfer to a wire rack; let cool at least 10 minutes. Serve warm or at room temperature.