Apricot Rosemary Currant Scones

A Baker's Journey: Apricot Rosemary Currant Scones

The aroma of baking scones fills my kitchen, a comforting scent that always brings back memories of cozy mornings and family gatherings. Today, I'm sharing a recipe that's become a favorite – Apricot Rosemary Currant Scones. It's a delightful blend of sweet and savory, a perfect balance that keeps me coming back for more. The recipe is quite detailed but the end result is worth every step. The process of creating these scones is almost meditative; the rhythmic kneading, the careful shaping, the anticipation of that first golden-brown bite. The texture is everything you want in a scone – slightly crumbly, yet tender enough to melt in your mouth. The sweet apricots, tart currants, and fragrant rosemary create a symphony of flavors that is both unexpected and utterly satisfying. These scones are fantastic served warm, perhaps with a cup of strong tea or a steaming mug of hot chocolate. They are equally delicious eaten cold as a treat.

The Ingredients: A Symphony of Flavors
The beauty of baking lies in the quality of your ingredients. For this recipe, I use European-style unsalted butter, preferably grass-fed, for its rich flavor and creamy texture. Whole spelt flour provides a slightly nutty taste and a hearty texture, while coconut sugar adds a subtle sweetness without being overpowering. Double-acting baking powder ensures a light and airy crumb. I opt for fine sea salt to enhance the flavors without overpowering them. The dried apricots I use have no added sugar – a simple ingredient that delivers its own taste. Fresh rosemary is essential for its herbaceous notes, a delightful contrast to the sweetness. And finally, a generous amount of heavy cream (or coconut cream for a vegan option) binds the dough together, adding moisture and richness.

More than Just a Recipe: A Baking Experience
Many recipes simply list steps, but baking is a journey, a process that invites you to participate fully. The tactile experience of working with the dough is incredibly satisfying. Feeling the cold butter crumble into the flour, watching the dough come together, shaping it, and finally seeing those golden-brown beauties emerge from the oven – it’s all part of the magic. This is not just about following instructions, it’s about understanding the why behind each step, the science of baking coming alive in your hands. The variations possible with this recipe are endless. Experiment with different dried fruits or nuts to discover your own unique flavor combination. For a touch of decadence, consider adding a glaze of apricot jam or a dusting of powdered sugar. Each time you bake, it's a chance to create a small piece of happiness, to share with loved ones or to simply savor on your own.

Beyond the Kitchen: Scones and Life
The time spent in the kitchen is more than just cooking; it's a pause in the daily rush, an opportunity to connect with oneself and to create something beautiful. Whether it's baking scones for a special occasion or enjoying a quiet moment with a cup of tea and a freshly baked treat, these little acts of self-care are essential to a balanced life. Baking scones is a testament to that – a simple pleasure that brings joy and warmth. It's a reflection of the time and effort you put into creating something special, something made with love and care. And sharing them with loved ones simply amplifies the experience. So, invite your friends or family, gather around the warm aroma of freshly baked scones, and savor every bite. The perfect ending to a wonderful day, or the delightful start to a new one.

These Apricot Rosemary Currant Scones are more than just a recipe; they are a testament to the simple joys of life, the comfort of familiar flavors, and the power of creating something delicious to share with the people you love most. Enjoy!

Step-by-step

• Preheat convection oven to 425 F.
• Prepare a baking tray (I use perforated trays) with silpats.
• Cut the butter into ½- to ¾-inch cubes and freeze for 10 minutes before using.
• Whisk together the flour, coconut sugar, baking powder and salt in a large bowl.
• Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay.
• Using a large fork or a wooden spoon, mix the currants, apricots and rosemary into the flour-butter mixture.
• Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not over mix.
• Transfer the dough and any loose floury bits to a floured counter top or pastry board/mat.
• Quickly “knead” the dough until it comes fully together, and then flatten it with the palms of your hands into a ½ inch-thick mound (the shape does not matter at this point).
• Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.
• Flour your surface once more, and then shape the dough into a ½ inch-thick round that is 6 inches in diameter.
• Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles.
• Place the triangles on an ungreased rimmed sheet pan.
• At this point, we recommend placing the rimmed sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking.
• If baking right away, brush with cream and top with coconut sugar to finish; or if freezing, brush with cream and top with coconut sugar just before baking.
• Bake for 18 to 20 minutes, (you may need to lower the oven temperature to 400 F half way through baking) or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean.
• Cool the scones on a wire rack.
• Serve warm.