Ingrédients pour Apricot Citrus Scones
- 3 cups all-purpose flour
- ¾ cup granulated sugar, plus 1 tablespoon for sprinkling
- 4 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup (2 sticks) cold unsalted butter
- zest of 1 large orange
- 1 cup chopped dried apricots
- ½ cup chopped pecans
- 1 cup buttermilk
- 2 tablespoons heavy cream
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Comment préparer Apricot Citrus Scones
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 3 cups all-purpose flour, ¾ cup granulated sugar, 4 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, zest 1 orange. Add 1 cup chopped dried apricots (soaked in boiling water for 15 minutes if firm, then drained), ½ cup chopped pecans, and the orange zest to the dry ingredients. Toss gently to combine.
- In a separate bowl, whisk together 1 cup buttermilk.
- Gradually add the buttermilk to the dry ingredients, stirring gently until just combined. Do not overmix. The dough will be slightly shaggy.
- Turn the dough out onto a lightly floured surface. Gently knead the dough 8-10 times until it comes together.
- Pat the dough into a 7-inch circle, about ½ inch thick. Brush the top with 2 tablespoons heavy cream and sprinkle with 1 tablespoon granulated sugar.
- Cut the circle into 8 equal wedges.
- Place the scones onto the prepared baking sheet, leaving some space between each.
- Bake for 15-18 minutes, or until golden brown and puffed.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
43g
Fat
31g
Carbs
10g
