Recipes Cooking: Apricot Scones

Saturday, May 10, 2014

Apricot Scones

Ive got a buttermilk scone recipe that is easy and delicious. These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. Theyll taste mildly of butter and vanilla. Perfectly flaky breakfast pastries with a touch of sweetness and just the right amount of apricots.

Ingredients:
5 apricots
2 cups flour (I use Canadian)
2 tsp baking powder
1/2 tsp baking soda
3 tbs sugar
1/2 tsp salt
2.5 oz unsalted butter, cold
1/2 cup buttermilk, shaken and cold
1 large egg

Glaze:
1 egg white
1.5 cups powder sugar
1 tsp vanilla bean paste

Preheat oven to 425F degrees.

Bring a small pot of water to a boil. Gently place apricots in water and allow to simmer for 1 minute.Transfer the apricots from the boiling water to the cold water.

When cool enough to handle, using a pairing knife, peel the skin off of the apricots.

Cut them into a dice and set aside to cool. Then fold em in flour. Mine came out mushy because I boiled em after I took out the seed. Boil first take seed out later:)

Place flour, baking powder, baking soda, sugar, and salt in large bowl. Whisk together until thoroughly combined.

Using a box grater, grate the cold butter into the flour mixture.

Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal.

Measure out the buttermilk in a measuring cup and add the egg; beat until combined.

Gently stir in apricots, being sure to coat them in the flour mixture.

Pour in the buttermilk and mix until the dough begins to form, about 30 seconds.

Transfer dough and all dry, floury bits to a liberally floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness.

Cut the scones into 8 wedges or you can use a biscuit cutter. Place the scones on a parchment-lined baking sheet. I used a Non-Stick Dehydrator Sheets.