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Apricot and pistachio scones
Photography: André Martin

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

Apricot and pistachio scones

By Lucy Nunes
  • Serving size: Serves 10 or more
  • Cooking time: Less than 60 minutes
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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