Recipes Cooking

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.
I made 2 batches. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes.
 Cool on a wire rack for at least 10 minutes.
To make glaze: Mix egg white with powdered sugar add vanilla bean.
Dip the scones into the glaze. Let it dry for 15 min.

APRICOT PACHADI
When the world is getting crazy with the mango season, I just brought a big bag of apricots! I simply couldn’t resist myself when I saw some fresh apricots at the supermarket. My reason was that since I love the dry ones, I am sure to like the fresh ones too. One bite into the fruit proved me that I was wrong and hubby dear was right. It is as if he seems to know that I won’t like this fruit even before I tried it. The first thought that ran in my mind as soon as I had them were that they are as sour as mangoes, and hence this recipe. The first time we had this pachadi with rice, yogurt, and rasam, which was a delicious combo. This pachadi went well with rotis too. I have used light brown sugar here. Even jaggery or plain sugar can be used. The sugar can be substituted with Splenda or any other artificial sweeteners for health freaks like me :)

INGREDIENTS:
1. Apricots, medium-sized fruits, around 10.
2. Cardamom powder, 1 teaspoon.
3. Light brown sugar, 1 to 1-1/2 cups.

PREPARATION:
The method for cutting an apricot is the same as for cutting a peach or nectarine. Go along the edges with a knife, open the fruit and remove the pit. Chop the fruit into small pieces. I have kept the skin intact, if needed, they can be peeled. Take a pot and add the apricot pieces along with 1 cup of water and the cardamom powder. Let it cook under medium flame for 10-15 minutes until the fruit gets mushy and starts to thicken. Add the light brown sugar and mix well. Let it simmer for 2-3 minutes and switch off the stove. Serve the pachadi with rice, rotis or it can be used as a topping for ice-cream.

VARIATION:
I have not used tadka here. If tadka is preferred, heat a small pot with one tablespoon of oil. When the oil gets hot, add ¼ teaspoon of mustard seeds and let it splutter. Then add 1 sprig of curry leaves, 2 red chilies and fry everything for a few seconds. Pour this over the pachadi, mix well, and enjoy.