Rebecca Nielsen's Recipe

Savory Salami Apricot Scones

Category: Biscuits

Serves/Makes: 18
Difficulty: 2
Prep/Cook Time: 45 minutes

Ingredients:

2 1/2 cups all purpose flour
1 t baking powder
1/4 t salt
1 stick plus 2 T cold unsalted butter, cubed
2 eggs, lightly beaten
3/4 cup buttermilk
6 ounces salami, chopped into 1/4 inch pieces
1 cup chopped dried apricots
3 T fresh chives, finely chopped
8 ounces cheddar cheese, grated on small side of box grater

Preparation:

Combine flour, baking powder, salt and butter in a food processor. Process for 45 seconds. Pour into large bowl and stir in salami, apricots and chives.

Add beaten eggs and buttermilk. Stir with wooden spoon until it forms a sticky (but not too sticky) dough. On a parchment or silicone lined cookie sheet take about a 1/3 cup worth of dough and free form it on the cookie sheet. Make each scone no thicker than 1 1/2 inches at its thickest point.

Top each with about a tablespoon of grated cheddar cheese and bake for 17-19 minutes depending on the thickness, turning cookie sheet half way through.

Cooks Notes - I had scones with salami in them and like it right away. My problem with scones has always been that they are too dry. I think with this recipe I have finally hit pay dirt. The dry apricots give it a bridge between the savory and sweet and you will find that these are good for any time of the day.