On a very warm day, with the temperature more than 30C I didn’t want to bake for too long. So I decided to make some scones. As you probably know scones are very easy to make. They are also very good served with some cream or butter and with some jam. That makes a lovely treat with some tea in the afternoon.
I also decided to use my toaster oven. That sits on my counter and is much smaller than my main oven. It takes very little time to come to temperature, keeping costs lower than for the main oven. It also doesn’t create so much heat in the kitchen. Since the oven is small I decided to make only 6 scones. That is a good number for my purposes. However the recipe can be easily doubled to make more.
So this is a very simple recipe. It doesn’t have too many ingredients and can be ready to eat in less than an hour.
I used soft dried apricots as my fruit. I also used some lemon extract. But lemon zest would be fine too. Indeed orange extract or zest would also be fine.
As I mentioned I made 6 scones. They baked well. Those made with the dough scraps are always less successful, but they taste just as good as the perfect ones. My baking time was 15 minutes and the scones rose well and coloured on the top.
I took them out of the oven and allowed them to cool on a wire rack.
Then I cut one in half and spread some butter and apricot jam on one half. The taste was great. The scones had a wonderful texture. I could also taste the apricot and just a slight hit of citrus too.
Making them in my toaster oven was a great idea too. This quick and easy recipe is a perfect way to bake something delicious.
Another quick and easy recipe, especially on a hot day, is Quick & Easy Apricot Pastries
Quick & Easy Apricot SconesCourse: Biscuits, Cookies, Cakes
225g(1 1/2 cups, based on scooping packed flour into a 250ml cup) plain flour
10g(2 1/2 tsp) baking powder
40g(3 tbsp minus 1/2 tsp) cold unsalted butter, cubed
40g(3 tbsp+ 1/2tsp) caster sugar
125g(1/3 cup + 1 tsp) evaporated milk(fresh milk is fine too)
1 medium egg(large in USA)
2.5ml(1/2 tsp) lemon extract – see note below
1 egg, beaten with a pinch of salt, to brush over the top.
60g( about 1/3 cup) of soft dried apricots, chopped into small pieces)
- Preheat the oven to 220C/200C fan/425 F.
- Line a baking tray with parchment paper.
- Place the flour, sugar and baking powder into a large bowl and stir to mix together.
- Add the butter and rub it into the dry ingredients until the mixture is like fine breadcrumbs( you can do this in a processor).
- Add the most of the evaporated milk, and the egg and lemon extract and stir a few times.
- Put the apricot pieces in and continue mixing until you have a shaggy dough.
- Add a little more milk if necessary until the dough is formed. It will be sticky.
- Tip the dough onto a floured work surface and squeeze it to form a single dough mass.
- Sprinkle some flour on the top and flatten the dough into a thick rectangle, then fold it in half.
- Turn the dough 90 degrees and press out and fold again. Do this 2 more as well for a total of 4 folds.
- Flatten the dough to a thickness of 1 inch(2.5 cm) and cut out discs, using a straight sided cookie cutter of about 2 3/4 inches(7cm) in diameter.
- Place the discs on the baking tray, leaving a good gap between each and squeeze the scraps together to cut out more discs.
- Brush the tops with beaten egg.
- Bake the scones for 15 minutes until they have risen and coloured well.
- Remove from the oven and allow the scones to cool on a wire rack.
- Instead of lemon extract you could use orange extract or even the zest from a lemon or orange.