Sunday, July 1, 2007

Apricot Orange Scones


My friend Darren really loves the scones I make. They are basically the classic, super-simple recipe from the Joy of Cooking. He came over and I taught him how to make them.

Darren making scones

Apricot Orange Scones
2c AP Flour
1/3c sugar
1T baking powder
1/2t salt
6 T (3/4 stick) cold unsalted butter, cut into pieces
1/2 c dried Turkish Apricots, cut into raisin-sized pieces
1 egg
1/2 + 3T heavy cream
1t orange zest
3T cinnamon sugar (mix cinnamon and sugar together to your own taste. My ratio is usually around 1:4 cinnamon: sugar)

Preheat oven to 425F
Place dry ingredients in the bowl of a food processor
Drop the cold butter in and pulse until mixture resembles brown sugar or bread crumbs. Do not over mix!
Add wet ingredients, apricots, and orange zest all at once (except that extra 3T of cream - reserve that for later) and pulse until dry ingredients are just moistened. Again, do not over mix!
Dump mixture into large metal bowl and knead a few times to incorporate all the crumbs together and form a nice ball of dough.
Turn the dough out onto a lightly-floured surface and pat into a disc about 8" wide and 3/4" thick. Cut into 8 or 12 wedges and place about 1/2" apart on an ungreased cookie sheet.
Brush the tops with the reserved 3T of cream and dust with cinnamon sugar.
Bake 12-15 minutes or until tops are golden brown.

1 comment:

Juliet said...

I think I need me one of those.