Buttermilk and fresh orange zest give these scones nice tang, while candied orange and dried apricots provide additional fruity sweetness.
Apricot-Orange Scones
Serves: 12
Ingredients
- 3 cups all-purpose flour
- ¼ cup granulated sugar, divided
- 4 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- 3 tablespoons minced dried apricots
- 3 tablespoons minced candied orange
- 1 cup cold buttermilk
- 1 teaspoon fresh orange zest
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add dried apricots and candied orange, tossing to coat.
- In a small bowl, stir together buttermilk and orange zest. Add to flour mixture, stirring with a fork just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more buttermilk, 1 tablespoon at a time, until it does.)
- Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut 12 scones from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
- Brush tops of cold scones with egg and sprinkle with remaining 1 tablespoon sugar.
- Bake until scones are golden brown, 16 to 20 minutes. Let cool on pan for 5 minutes. Serve warm.
Notes
Recommended Condiments: Clotted Cream, Apricot Jam, Lemon Curd
