Changes in life are hard to take sometimes. I guess that is part of being an evolving flexible human being. It makes me long for the dramatic simplicity of college life where all you had to worry about was where you were getting beer money from, who you had a crush on, and where you were going that weekend. And classes of course! I mean you could exist in sweatpants every day and nobody said a word!
All you had to do was walk a block or two or even knock on your roommate’s door to be greeted by one of your best friends. I hold the friends I made in college in the highest regard. They are my treasures.
Now, as our little family of college friends expands and grows either with new significant others, new jobs, babies, or even big moves, it gets harder to keep a grasp upon what we had “back in the day.”
The adult part of me knows that, as much as we all want to stay close, it is a lot of work once we all start branching off into our own little side projects. I should be glad that we had the times we did and take joy in wherever life takes us.
However, the impetuous 21-year-old spirit in me just wants to make my besties these gluten free scones and freeze time for a bit while we all sit around in our fancy sweatpants or yoga pants and watch Sex and the City reruns together, like we used to.
Ingredients (Makes 8 Scones)
2 Cups Rice Flour
1 Tablespoon Baking Powder
½ Teaspoon Baking Soda
3 Tablespoons Granulated Sugar
½ Teaspoon Fine Sea Salt
5 Tablespoons Unsalted Butter, cold
½ Cup Buttermilk, shaken and cold
1 Large Egg
For the Egg Wash:
1 Large Egg
Splash of Whole Milk or Water
Bring a medium pot of water to a rolling boil. Cut a small cross in the bottom of each of the apricot’s flesh. When the water comes to a boil, add the apricots. Boil the apricots for a minute to loosen the skin. Transfer the apricots to a bowl of ice cold water to stop the cooking process. The skin should peel off very easily.
Remove the skin and pits from the apricots. Roughly chop the apricots, and set off to the side.
Preheat the oven to 425 degrees F.
Place flour, baking powder, baking soda, sugar, and salt in large bowl. Whisk together until thoroughly combined.
Using a box grater, grate the cold butter into the flour mixture. Use your hands to mix all the ingredients together until the butter looks about the size of an oat. Stir in the apricots, making sure to coat them in the flour mixture. Add the buttermilk and egg to a small mixing bowl and whisk to combine. Add the egg mixture to the flour mixture. Use a rubber spatula to fold all the ingredients together until the dough begins to form, about a minute.
Transfer what is the start of your dough to a liberally floured surface and knead until the dough is a sticky ball. Pat the dough out into a circle with one inch thickness. Cut eight wedges out of the dough. Separate and transfer to a baking sheet lined with parchment paper.
In a small mixing bowl, whisk together one egg and a splash of milk or water for the egg wash. Brush the tops of each scone with the egg wash. Bake in the oven for 12 to 15 minutes until golden brown. Cool on a wire rack for at least ten minutes.