- Apricot Orange Scones

APRICOT ORANGE SCONES

4½ c flour
¼ c sugar, plus extra for sprinkling
2 T baking powder
2 tsp kosher salt
2 tsp grated orange zest (2 oranges)
1½ c cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 c whipping cream
1 c dried apricots, cut into small pieces
1 egg beaten with 2 T water, for egg wash
½ c plus 2 T icing sugar
4 tsp orange juice

Preheat oven to 400º. Line a sheet pan with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 c of flour, ¼ c sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and whipping cream and, with the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy. Combine the dried apricots with ¼ c of flour, add to the dough and mix on low speed until blended.

Dump the flour onto a well-floured board and knead it into a ball. Flour your hands and a rolling pin and roll the dough just under 1 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 3 inch round plain or fluted cutter and cut circles of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with the egg wash, sprinkle with the sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the sc ones to cool for 15 minutes and then whisk together the icing sugar and orange juice and drizzle over the scones.

Notes:

Be prepared if you make these to eat more than you thought possible - they are impressive!