|Apricot Gouda Scones|
I have an bad luck when it comes to making scones. My batter is never thick enough to turn over on a floured surface to cut into shapes. I tend to have to stick with drop scones instead...
At the back of the right picture are my fluffy mini quiches. They are so delicious when warm and covered in gooey cheese~
A little bit sweet and a little bit savoury, these scones are unique and make for a great afternoon snack. Warm scones and a cup of tea are the ideal way to wind down after a tiring day, or served with high tea.
Apricot Gouda Scones
Recipe from All You Need is Cheese
Yield: 12 mini scones
- ¼ cup dried apricots, quartered
- ¼ cup apple juice
- ¼ cup + 2 tbsp all purpose flour
- ½ cup whole wheat flour
- 1 ½ tbsp sugar
- ½ tbsp baking powder
- ¼ tsp ground nutmeg
- 2 oz of gouda, grated
- 1 tbsp coconut butter, at room temperature
- ½ cup milk
- Preheat oven to 375°F. Line a baking tray with parchment paper or a silicon mat.
- Place dried apricots in a small saucepan. Add apple juice and bring to a boil. Let simmer 5 minutes, covered, then let cool.
- In a large bowl, mix dry ingredients with Gouda.
- Using a fork, incorporate butter into dry ingredients, adding milk while stirring. Fold in the apricot mixture.
- Distribute dough in big spoonfuls onto a baking sheet lined with parchment paper.
- Bake in oven 12–15 minutes or until scones are golden brown.