Orange-Apricot Scones Recipe

Adapted from Jocelyn’s Orange-Currant Scones in Morning Food by Margaret S. Fox

• 2 1/2 – 3 cups all purpose flour, plus extra for kneading*
• 4 tablespoons plus 1 teaspoon granulated sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold, unsalted butter, cut into small pieces
• 2 large eggs
• 1/2 cup heavy cream
• grated zest of 1 1/2 oranges
• 1/2 teaspoon orange extract
• 1/2 cup dried apricots, chopped
• 1/2 cup toasted pecans, chopped, optional

Preheat oven to 400F.  In a small bowl, work orange zest into sugar with your fingers, releasing the oils. In a large bowl, whisk together the flour, baking powder and salt. Add in the sugar mixture and blend.  Work the butter into the dry ingredients with a pastry cutter or your fingers until the butter resembles small peas – do this quickly and try not to warm the butter.  In a separate bowl whisk together the eggs, cream and orange extract.  Make a well in the center of the dry ingredients.  Pour in most of the wet ingredients, holding back about 1/4 of the total until you see the developing consistency of the dough.  Working quickly and with a light hand, work the dry ingredients into the wet as you would if you were making pasta.  As the dough begins to come together add in the remaining wet ingredients if needed to form a cohesive dough – it should not be too wet – more on the crumbly side.  Do not overwork the dough. Gently add in the apricots and pecans, if using.  Turn the dough out onto a lightly floured surface and knead a few times.  Pat the dough into a disk about 8″ in diameter and 1 1/2″ thick.  Remove to a baking sheet lined with parchment paper.  Cut into 8 wedges with a dough cutter.  Separate the wedges slightly.  Brush with egg wash and sprinkle lightly with sugar.  Bake for 10-15 minutes or until golden brown, dry on top and sides.  Serve immediately for best results.  Yield 8 scones.  Can be doubled.

Variation:  substitute 1/2 cups of semi-sweet or dark chocolate chunks for the apricots – yum!

* You may need up to 3 cups of flour to get the correct texture of the dough – this will depend on how wet the fruit you use is and environmental conditions.  It is best to start with 2 1/2 cups of flour and do not add all of the wet ingredients until you begin mixing and see how dry your dough is as it begins to come together – remembering you can always add but you can not take away.