dubliner apricot scones

luffy, sweet, and savory scones.  Breakfast of champions.  Or carb-lovers.  You pick.  I've only made scones once or twice before, but every time I do I think, "Damn, I should do this more often."  I try to keep my breakfasts more healthy, but it can definitely be nice to just grab a scone, toast it up, slather on some butter and jam and shove it in my mouth.  In the interest of healthy eating I had planned on bringing most of these to work and letting my coworkers have at them, but alas, Dan and I annihilated them.

When it comes to breakfast pastries, I like the intersection of savory and sweet.  I wanted to try making a scone that had a balance of sweet and savory, and I remembered how amazing the baked brie with apricot was that I made a couple years ago, so I decided to pair cheese and apricot again for these babies.  I'd say that it was a great success.  If anything, if I made them again I'd add more cheese and more apricot.  ALL OF THE THINGS.  

INGREDIENTS (Yield: 8 scones):

2-1/4 cups All Purpose Flour

1 tablespoon Sugar

1 tablespoon Baking Powder

1/2 teaspoon Kosher Salt

1-1/2 sticks Cold Unsalted Kerrygold Butter

1/2 cup Whole Milk

2 whole Eggs

1/4 heaping cup diced Dried Apricot

1/2 cup grated Kerrygold Dubliner Cheese

DIRECTIONS:

Preheat your oven to 400 degrees and line a rimmed baking sheet.

1/  Combine the two eggs and the 1/2 cup of milk in a small bowl or measuring cup and keep cold in the fridge.

2/  In a large bowl combine the flour, sugar, baking powder and salt. Drop in the cold butter and using a pastry cutter (or two knives), cut the butter into the flour mixture until it resembles coarse, wet sand.

3/  Add the egg/milk mixture, apricots, and Dubliner into the flour mixture and stir just until combined.

4/  Lightly flour a clean surface and drop the dough down on to the floured surface and knead into a ball. Use your hands to flatten the dough out to an inch thick. Use a knife and cut the dough into eighths and place onto the prepared pan.

5/  Bake the scones for 15-18 minutes or until the tops are golden, rotate the pan halfway through baking. Remove the scones immediately to a wire rack and let cool.

Serve warm (with butter and jam!) and enjoy!