It's Friday and I finally figured out how to redesign my blog page. Hope you all like it. I also realized that it has been almost a month since I posted anything. So here is one of my favorite recipes- Apricot Scones. Every time I make these everyone goes crazy. And yes, this is my second recipe that contains apricots. You could say they are one of my favorite fruits. They are sort of unexpected and different. Hope you like them as well and can get a chance to try this great recipe!
2 cups, plus 1 TBLS all purpose flour
2 TBLS granulated sugar, plus more for sprinkling
1 TBLS baking soda
1 tsp. salt
grated zest of one orange (this is the secret ingredient that makes the scones!)
12 TBLS cold unsalted butter (1 1/2 sticks), cut into cubes
2 eggs, beaten
1/2 cup heavy cream
1 cup diced, dried apricots
1 egg with 1 TBLS water for egg wash
3/4 cup confectioner's sugar
4 to 6 tsp. freshly squeezed orange juice
Preheat oven to 400 degrees. Line a baking sheet with a slipat or parchment paper.
- Pour hot water over dried apricots and let them stand for 5 minutes, drain.
- With an electric mixer, mix together 2 cups of flour, 2 tbls. sugar, baking powder, salt and orange zest.
- Add the cold butter and mix a the lowest speed until the butter is the size of peas.
- Combine the eggs and heavy cream, and with the mixer on low slowly add to the flour and butter mixture. Mix until well blended.
- Combine apricots with 1 tbls. flour.
- Dump dough onto work surface and gently add flour coated apricots.
- With floured rolling pin, roll out out dough into a large rectangle until it is 1" thick.
- Cut out scones with round biscuit cutter or cut dough into 3" squares and them slice them in half to create triangles.
- Place scones on baking sheet.
- Brush with egg wash and sprinkle with sugar.
- Bake for 20 to 25 minutes until tops are browned.
- Let scones cool then mix together the confectioner's sugar and orange juice. Drizzle over scones. Let glaze set before serving.