I haven’t purchased a food or baking magazine in years and the ones I have are at least a decade old if not older, you can tell by the price printed on the cover. When the total amount I paid was less than what is paid in tax alone for some magazines these days then we’re talking old!
Occasionally, I like going through the magazines I’ve accumulated over the years and checking out the little pieces of paper poking out of the top obviously saving the pages of recipes I intended to make but never got around to making.
After checking, I was still interested in trying he same recipes I had bookmarked years ago, particularly the Apricot Scone Wreath. Back in those years I had never made or likely didn’t even know what a scone was. My love of scones has only blossomed within the last few years and this recipe puts a new twist on them.
This one had possibilities, a good recipe to have on hand for a special breakfast or brunch if it tasted as good as it looked. Turns out it’s delicious enough to make every day!
The bonus for me was those little scraps of paper I used to mark the pages. Not realizing at the time, I was leaving myself little memories of years gone by, notes to self, appointment dates and parts of envelopes with memorable return addresses.
Soon I shall revisit that shelf to check out more scraps of paper peeking out from those magazines for more good recipes…and perhaps more sweet memories.
Apricot Scone Wreath
2 ½ cups all-purpose flour
2 tablespoons sugar
2 ½ teaspoons baking powder
1/2 teaspoon baking soda
½ teaspoon salt
½ cup cold butter cubed or grated
1 cup buttermilk
1 egg for dough
1 egg to brush over wreath
½ cup apricot jam
½ cup toasted walnuts finely chopped
1/3 cup confectioners’ sugar
1 tablespoon orange juice
- Draw a 9-inch circle on a piece of parchment paper. Place pencil side down on a baking sheet and set aside.
- Whisk together flour, sugar, baking powder, baking soda and salt.
- Cut in cold butter cubes or cold grated butter into dry ingredients tossing to coat.
- In a small bowl whisk buttermilk and one egg together.
- Add to flour mixture stirring with a fork to make a ragged dough.
- Turn out dough onto lightly floured surface an press together with palm of hand folding dough over itself until it comes together.
- Roll out into a 12 by 8-inch rectangle and spread jam over top leaving a ½ inch border with no jam at one of the long sides of the rectangle.
- Sprinkle with walnuts and roll up pinching edge to seal.
- With palms of hands roll the log gently until the log elongates to 16 inches in length.
- Using serrated knife cut into 16-1-inch slices and arrange overlapping pieces around the 9-inch circle.
- In a small bowl beat remaining egg and brush on wreath.
- Bake in a preheated 400-degree F. oven until golden, about 15 minutes.
- Remove from baking sheet and cool on wire rack.
- In a small bowl mix together confectioner’s sugar and orange juice until smooth and drizzle over warm wreath.
Notes, Tips and Suggestions
- Didn’t have any Apricot Jam, used home made Peach Jam instead.
- Will try coconut instead of walnuts next time.
- Strawberry or Cherry Jam sounds good as well.
- With only 2 tablespoons of sugar in the dough the thin layer of jam and light glaze give these scones just the right level of sweetness.
- Don’t be afraid to improvise when trying a new recipe, you just might come up with a better way of doing things. It wasn’t going to be easy to roll the scone dough into a 16 by 10 inch rectangle as instructed in the original recipe. The dough would have become too thin and difficult to roll up into a log. Rolling it out into 8 by 12 inches instead was more manageable and easier to roll up into a log. then gently rolling the log with hands, elongating it to the required 16 inch length.