Pinch My Salt’s Apricot Cream Scones

Apricots are one of my favorite fruits. I love high summer, when I can walk into markets and see bins overflowing with these small, glowing orbs. Or better yet, pick them directly off the tree. I haven’t done that since I was a kid, when my family spent part of our summers at my grandfather’s place near Fairfield, California. He had every kind of fruit tree imaginable, including a small, almost gangly one which produced what I remember him calling egg plums. They were small, greenish-yellow fruits with a juicy interior. I absolutely loved those, too, and I’ve never seen them since. Do they even exist, or were they part of my childhood imagination? I can’t be sure. But I’m going off on a tangent, aren’t I? Okay, back to Apricot Cream Scones…

I’m not a big baker, and have never been a huge fan of scones, but when I saw this recipe, I knew I wanted to try it for my Project Food Blog Cook-Off contest. Apricots and cream! Yum!! Excuse me for a moment, but I have to drool over childhood memories again. Peaches and Cream instant oatmeal (I know, instant oatmeal! But I was addicted to the stuff around age 11-12), orange creamsicles, and then many years later, in my early very twenties, I was obsessed with vanilla and cream Italian sodas and any type of fruit and cream sorbet. Heaven, I tell you! I think my “better place” will be filled with something and cream foodstuffs.

Back to Apricot Cream Scones again… When this dough popped out of the oven, I swooned at the aroma. I could barely wait until it cooled enough to cut into slices. I didn’t wait that long, truth be told, and my first taste of these scones was darn near hot out of the oven. I can’t say “yum” or “wow” again, so I’ll say “oh, yeah, love me some apricot cream scones.” I quickly ate two, then stopped myself before I ate the entire pan. They are, in my opinion, better fresh, however, so next time, I just might not stop myself.

Go to Apricot Cream Scones on Pinch My Salt’s food blog. Click here.