What do you get when you cross pollinate cupcakes and scones?
Teacakes! When apricots are in season, I’m one happy chickadee! These tasty dainty fruits, musky, with a faint tartness lie somewhere between a peach and a plum. When I make them again, I’ll use small cupcake holders because when you bite into them, like a scone, they tend to crumble, but since they’re so small, you might just consider them a one-bite delight!
Preheat Oven 375
Makes: 24 mini-scone cakes
What you need:
2 cups quinoa flour
6 tbl sugar (divided)
¼ tsp salt
1 ½ tbl baking powder
8 tbl cold butter
1 beaten egg
1 cup heavy cream
1 cup diced fresh apricots
1 heaping tbl chopped fresh French Tarragon
1 heaping tbl lemon zest
What you do:
In a large mixing bowl, combine the flour, 4 tbl sugar, salt and baking powder and blend. Cut the butter into smaller chunks then cut the butter into the flour mixture. I use my fingers to do this—do it quickly and gently. Combine the beaten egg and cream and blend with a spatula. Add the apricots, French tarragon and lemon zest then quickly blend all into the flour mixture using your fingers. (Note: Your fingers/hands will get sticky from the batter. Have a butter knife nearby to scrape off.)
Coat a mini-cupcake tin with cooking spray. Using two tablespoons (one for scooping and the other for scraping into the tin) scoop heaping amounts into each opening. They do not have to be perfectly formed. Sprinkle the remaining sugar on the tea cakes.
Bake in a preheated 375 degree oven for 18-20 minutes. Remove and let cool about 5 minutes. Serve immediately. Store in airtight container, and the teacakes will be good for a couple of days.
©2012 Alice D’Antoni Phillips Ally’s Kitchen