- 4-6 Apricots
- 1/4 cup tapioca pearls
- 1 TBSN honey
Basic scone recipe:
- 1 cup all-purpose flour
- 1 cup bread flour or 3/4 cup bread flour 1/4 oatmeal
- 1 TBSPN baking powder
- 1 egg
- 1 TBSPN honey
- 1/3 cup plain yogurt
- 1/3 cup oil (Canola)
- 1/4 cup chopped walnuts
Preheat oven to 350.
In a pot, put mashed apricot in with honey. Bring to a boil then simmer and add tapioca. When thickened, let cool and put in refrigerator.
Beat egg into bowl. Mix in yogurt and oil. Mix honey. Add all-purpose flour and baking powder. Mix in apricot cut into chunks. Add walnuts and bread flour. Mix. Add walnuts and enough flour so that the dough isn’t sticky. Make a ball and put on to either wax paper or foil-lined pie pan. Cut into six sections.
You can brush honey on to the top.
Bake until a fork comes clean. I check every 15-20 minutes.
One nectarine makes two scones. It will make them slightly sweet and fragrant.