Apricot-flavored ales are not a new thing. While not the first fruit beers to exist, they are perhaps the first to become popular in a Canadian market. Most are just fruity enough to be refreshing, but not so cloyingly sweet as to be labeled a “girly-beer”. Edmonton folk may be unlikely to try another kind, loyal to their Alley Kat’s signature Aprikat. Which is understandable to a former Edmontonian, yet unfortunate as there are others deserving equal attention.
Case in point, the Apricot Ale from Pyramid Brewery in Seattle, brewed with nugget hops and a 1:1 ratio of barley and wheat. Did I mention this one won a gold medal in the Fruit, Vegetable Beer category at the Great American Beer Festival®?
More recently, I stumbled upon Sweet Heat by Burnside Brewing Company. This one happens to be an apricot ale with apricots and peppers. Name something from Portland that isn’t weird. This one I found especially sour, with an intensely spicy (and slightly painful) finish that coats back of the tongue. I liked it. Others were less fond.
Others include the Apricot Wheat from St. Ambroise out of Montreal and Apricotopus from Parallel 49. The name itself makes this beer deserving of a try.
Bake the following scones with one of the latter brews. Maybe even pour some in the batter. And pronounce them correctly – the title of this article may assist you with that particular task.
Apricot Ale Scones
2 cups all purpose flour
1/4 cup plus 2 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup chopped dried apricots (about 4 1/2 ounces)
1 tablespoon grated orange peel
1 cup heavy cream
1/2 cup apricot or wheat beer
3 tablespoons unsalted butter, melted
- Preheat oven to 425°F.
- In a large bowl, combine 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt. Add apricots and 1 tablespoon orange peel and stir to mix.
- Slowly pour in whipping cream and beer. Stir just until dough forms.
- Turn dough out onto lightly floured surface. Knead gently just until dough holds together.
- With your hands coated in flour, form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges. Transfer wedges to large baking sheet, spacing evenly.
- Brush scones with melted butter and sprinkle with remaining sugar.
- Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly.
- Serve scones warm or at room temperature. With an apricot beer. Or tea if it’s still before 10:00AM.
Makes 12 scones
Recipe adapted from Epicurious.com