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Monday, March 26, 2012

Apricot-Orange Scones

You could easily substitute another dried fruit for the dried apricots.
Apricot-Orange Scones
[adapted from this recipe here]
You'll need:
  • 2 3/4 c all-purpose flour
  • 1/3 c sugar
  • 3/4 t salt
  • 1 T baking powder
  • 1/2 c cold butter (1 stick)
  • 1 c chopped dried apricots
  • zest of 1 orange
  • 2 large eggs
  • 1/2 c half & half
  • 2 t milk
  • 2 T sugar
  1.  Whisk together the flour, sugar, salt, and baking powder in a large bowl.
  2.  With a pastry blender, cut the butter into the dry ingredients, until the mixture is unevenly crumbly.  Per the original recipe, "it's OK for some larger chunks of butter to remain unincorporated."
  3.  Stir in the dried apricots and orange zest. 
  4.  In a separate mixing bowl, whisk together the egg and half & half.
  5.  Add the liquid ingredients to the dry ingredients.  Stir until the mixture is moistened and holds together. (But be careful not to overmix!)
  6.  Line a baking sheet with parchment paper if you have it.  Otherwise grease the baking sheet.
  7.  Dump the mixture onto the pan and gently separate into two halves.  Carefully shape each half into a flat circle about 6" in diameter -- don't touch the dough more than you need to make a circle and gently flatten it. 
  8. Brush each circle with milk (about 1 tsp per circle) and sprinkle with sugar (about 1 T per circle).  Using a knife or pizza cutter, cut each circle into 6 equally-sized wedges.  Carefully separate the wedges so they aren't touching while baking.
  9. If you have time, place the baking sheet with the scones on it (uncovered) into the freezer for 15-30 minutes while you are heating your oven to 425 degrees.
  10. Bake the scones (directly from the freezer) for 20-25 minutes.  They should be lightly browned and the edges shouldn't look wet or unbaked.
  11. Remove from oven and cool slightly.  Scones can be kept in an airtight container at room temperature for a few days, or freeze and remove as needed.