Apricot and Pistachio Scones Recipe

• 225 g All-purpose Flour
• 50 g Castor Sugar
• 35 g Pistachios (chopped coarsely)
• 115 g Rolled Oats
• 55 g Butter (diced)
• 250 ml Milk
• 150 g dried Apricots (chopped coarsely)
• ½ tsp Salt
• Thick Cream

• Preheat your oven at 200 degrees C.
• Make a batter with the flour, oats, sugar and salt.
• Now add the butter in and mix well until the batter resembles the consistency of bread crumbs.
• Add the apricots and the pistachios and then stir in the milk.
• Make this into pliable dough that is soft and sticky, but take care not to mix too much.
• Dust the kitchen surface with flour and knead this dough lightly on it.
• Roll this dough into a cylinder and cut into small rounds using a cookie cutter that is dusted with flour.
• Grease and dust a baking tray with flour and arrange the rounds on this tray.
• Bake for about 25 minutes and arrange them on a wire rack to cool down when done.
• Serve warm with thick cream.