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
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. Brush tops of cold scones with egg and sprinkle with remaining 1 tablespoon sugar.
  6. 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
Recipe by TeaTime Magazine at https://teatimemagazine.com/apricot-orange-scones-2/