Blueberry Apricot Scones

Now that I’ve finished posting about our wedding day, it’s time to start posting about my second love, food. Last Friday night I decided to stay in because frankly, it was like 3 degrees outside and when it’s that cold, all I want to do is be inside, snuggled, hibernating, with two pairs of socks on, my furry robe, and snacks. When I reached into our snack cupboard, I found a big bag of dried apricots that my mom gave us for a road trip we had recently taken. Erm, really. Apricots? Let’s just say that was not the kind of snack I was hoping for. Seriously, I love apricots but what was I going to do with a lifetime bag of apricots? Well, next thing you know I was baking up some apricot scones. And somehow, I went from baking apricot scones to baking blueberry apricot scones. It all just about happened when the clock struck midnight and it all felt very right. I decided I was making these scones for breakfast the next morning. Let’s just say it was by far the best decision I made that weekend, especially when they were sitting next to my coffee mug on Saturday morning.

Ps. how cute is that doggie mug?

• 2 cups flour
• 1/3 cup of sugar
• 8 tablespoons unsalted butter
• 1/2 cup sour cream
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• A handful of apricots (chopped)
• A handful of blueberries (I used frozen ones)
• 1 large egg

1. Preheat the oven to 400 degrees F.
2. In a bowl, mix the dry ingredients together: flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sour cream and egg.
4. Pour the sour cream and egg mixture into the dry ingredients and mix. Don’t be afraid to use your hands!
5. On a cutting board or flat, floured surface grab a chunk of the dough and pat it into a circle about 3/4″ thick. Use a round cookie cutter to create circles.
6. Place the circles on a cookie sheet and bake for 15 minutes or until golden brown.
7. Serve with butter, clotted cream or jam or all three. Enjoy.