Remember the Chocolate Scones I made from the MSBH not so long ago? Remember how they turned out not so good? Well, the recipe for Oat and Dried Apricot Scones is more of the same. I think it’s this unfortunate addition of an egg with the wet ingredients. Scones do perfectly well without eggs. I like my scones more on the biscuit-side of things, and so the egg and the cake-y texture it creates bugs me. Do British bakers use eggs in their scones? Is that the “traditional” way of making scones? Will someone please explain this absurdity to me?
I think this recipe would be fantastic if we omitted the egg and just added a bit more buttermilk to compensate. Someday, I will make them again and do just that. But until then, I give you the MSBH approach to Oat and Dried Apricot Scones.
The dried apricots and oats are inspired and seem like a no-brainer addition to any scone.
The dry ingredients are pretty straightforward. Keeping the apricot bits from sticking together in one big clump takes some work.
Then the wet ingredients are added and a loose ball of scone dough results. Exciting stuff.
The scones are formed and cut. I should have cut each of those smaller rectangles diagonally into two triangles but I spaced it. I think it would have helped immensely in the look of the final scones. Had I left the egg out, they would have likely kept their rectangular shape too. And tasted miles better.
But this is what I ended up with. Blech! I’ll make them again without the egg and post results. It was so disappointing to be left with these little blobs of blob. It’s like something you’d see in the lunchbox of a factory worker in some grimey industrial city during the Great Depression. He’d pull out one of these shapeless, chewy scones from a dirty napkin in his rusty lunch tin and grimly take a bite while contemplating his dismal lot in life.