The petals of this flower are the cut scones; the center of the flower, a mound of apricot preserves. For a fetching presentation, slide this off the baking sheet and onto your fanciest serving dish. Kids' Cooking Skills: This recipe will teach children how to handle and slice quick dough and zest a lemon.
Heat the oven to 400°F. Lightly butter a large baking sheet (preferably a light one; darker ones are more likely to make the scones brown too quickly).
Set a sifter inside a large mixing bowl and have your child measure the flour, 1/3 cup of sugar, baking powder, salt, and nutmeg (in that order) into it. Sift the ingredients into the bowl.
Cut the butter into small pieces and scatter them over the dry ingredients. Show your child how to rub the butter into the dry ingredients with his fingertips until it is broken into fine flakes.
Have your child zest the lemon and then stir the zest and the chopped apricots into the flour.
Next, have your child make a well in the dry ingredients, pour in the cream all at once, and stir the ingredients just until they form a firm dough that pulls together.
Turn the dough onto a lightly floured surface and knead it two or three times into a ball.
Gently pat the dough into a level 7-inch-wide circle and cut it into 8 wedges, as you would a pie. Reassemble the dough wedges on the baking sheet so that they barely touch.
In a small bowl, whisk together the milk and egg yolk. Brush the mixture on the tops of the scones, then sprinkle on a light coat of sugar.
Bake the scones on the center oven rack for about 15 to 17 minutes, until golden brown. When they are done, help your child slip a metal spatula under the whole flower and transfer it to a serving dish.
Spoon the preserves into the center of the flower and serve. Makes 8 scones.