1 1/2 cup flour
1 cup oat bran
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter
1 egg, lightly beaten
3 tbsp milk
1 can (17oz) apricot halves,
1 drained and chopped
Directions
Preheat oven to 400F.
Combine flour, oat bran, sugar, baking powder and salt. Cut in butter
until mixture resembles fine crumbs. Stir in egg, milk and apricots
just until dough leaves sides of bowl.
Divide dough in half; place on a lightly floured board and coat both
sides with flour to seal. Form a 6" round 1" high circle; cut into 6
wedges with a floured knife. Seperate wedges and bake 12 minutes on
an ungreased cookie sheet until golden brown. Cool slightly on a wire
rack; serve warm.
Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995
Servings: 12 servings
Apricot Scones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Written recipes as a concept can be traced way back into the far past, in truth as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, sadly, these early recipes were just very basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe found, according to experts in ancient history is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During Roman times 25BC a roman called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also describes how the Roman cooks made use of many different aromatic flavours, including some familiar names like basil, rue and dill. In the fifteenth century, people returning from the crusades brought back many foods and spices from the East, including spices such as basil and rosemary. The introduction of these new tastes prompted a surge in cookery books, most of which are kept safe in private cookery archives. During the succeeding few centuries, the powerful and rich competed with each other to serve up the most extravagent meals, and as a result chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks were in high demand, as a result of increased literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Apricot Scones recipe.
