This spring, as soon as fresh apricots made an appearance at the grocery store, I made a salad with them and the first sprigs of tarragon from my garden. The combination was good, day-dreamy good, and my mind wandered to familiar territory: butter, baking, and scones.
Do you remember a few weeks back when I shared an apricot and strawberry cobbler with you? I told you how the apricots had actually been meant for a batch of scones but (because life happens) they wound up in a cobbler instead. Don’t get me wrong, that cobbler was outstanding and if you haven’t tried it yet, or at least tried the combination of apricots and strawberries, you should. Now.
Just because those apricots became a cobbler doesn’t mean I gave up on my dream of fresh apricot scones. I finally got to them and they were as good in my real world as they were in my day-dreamy fantasy world. Buttery baked goods and ripe stone fruits are always a winning combination in my book (uh, peach pie anyone?) and the presence of tarragon adds an air of intrigue.Google+