Apricot Cranberry Scones with Toasted Almonds

Apricot Cranberry Scones with Toasted Almonds

Scones!  What tea party would be complete without tasty scones?  My girlfriend Carey gave me the original recipe and I made a few substitutions to accommodate what I had in the fridge.  
 
Scones

1/2 cup lightly toasted sliced almonds (originally walnuts)
4 cups flour
2/3 cup sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup cold unsalted butter cut into small pieces
2 1/2 cup heavy whipping cream
2 cups dried cranberries (I had dried apricots that needed used up so I did half/half with the cranberries )
1/2 cup coarse sugar – for sprinkling on top

425 oven
 


-combine dry ingredients in bowl
-cut in butter
-add half the whipping cream and lightly stir, add the remaining and stir until just combined
– Carey says: all of this can be done in the food processor or by hand
-place dough on lightly floured surface and gently knead in cranberries and nuts
-form dough into rectangle 3/4 thick (Carey says: I think i have also done it in a circle)                       -cut into 6 squares and then cut each square in half (Carey says: sometimes I cut in half again to have baby scones)
-top each with coarse sugar
-Carey says: (the recipe has you put these straight into the oven but i normally stick them in the freezer for about 15 – 30 min first)
-place on baking sheet ( Carey says: i use a silpat or parchment paper)
-bake about 20 min or until golden brown
Tip:  Dusting a little flour on the cranberries and apricots kept them from sticking to each other and made them easier to distribute into the dough.