Apricot Scones
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
hot water
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.
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