lour, thus resulting in tough scones).
Combine flour with next
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
serve warm with honey and apricot jam.
VARIATION: try dried
br>SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES: as if
for the chocolate chip scones:
Preheat oven to 425\
esembles large crumbs.
Coat apricot pieces with 1 or 2
ngredients and stir through the apricot pieces.
Add in the
pastry cutter.
Brush scones with beaten egg for a
nch thick rectangle.
Cut scones with a round cutter, gathering
s it toughens up the scones. Similarly, over kneading the dough
haped wedges.
Place the scones, barely touching, on the prepared
br>Drizzle icing over warm scones; serve warm.
hick. Cut into wedges. Place scones on baking sheet and sprinkle
with 2 tablespoons brandy or apricot nectar.
Let stand for
Place the apricots and apricot nectar in a small saucepan
nd cut out the scones.
Brush the scones with cream and
For Scones:
Preheat oven to 400
nd lightly brush tops of scones.
Bake 12 minutes or
wedges.
Transfer the scones onto a prepared baking sheet