Apricot and pistachio scones

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: British; Modern Australian

Healthy options: Low GI; Vegetarian; Healthy

Serves: 10 or more

Type: Family; Kids; Easy; Cake; Bread

Tools

Kitchen friendly view

Photography: André Martin

By Lucy Nunes

Ingredients

1½ cups (225g) self-raising flour, sifted
1¼ cups (115g) rolled oats
¼ cup (55g) caster sugar
50g butter, diced
1 cup (150g) dried apricots, coarsely chopped
¼ cup (35g) pistachios, coarsely chopped
1 cup (250ml) milk
thick cream, to serve

Preparation method

1. Preheat oven to 220°C or 200°C fan. Lightly grease and flour a baking tray.

2. Combine self-raising flour, oats, sugar and ½ teaspoon salt. Rub in butter until mixture resembles breadcrumbs. Fold in apricots and pistachios. Make a well in centre of mixture. Stir in milk. Use a knife to quickly mix dough until soft and sticky. Take care not to over-mix.

3. Turn dough out onto a floured surface and knead lightly. Press or roll out to form a 16cm circle. Cut dough into rounds using a floured round cutter. Place close together on prepared tray. Bake for 25 minutes, until scones sound hollow when tapped. Cool slightly on a wire rack.

4. Serve warm with thick cream.

Tip: Dried apricots have a low GI rating of 30 and are high in fibre and beta-carotene. Combined with milk, pistachios and oats in this recipe, one scone will set you up for a high-energy afternoon.

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