Apricot Citrus Scones Recipe

Ingredients for Apricot Citrus Scones

• All Purpose Flour
• Granulated Sugar
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• Unsalted Butter
• Zest of 1 orange
• Dried Apricot
• ½ cup chopped pecans
• 1 cup buttermilk
• Heavy Cream

How to Make Apricot Citrus Scones

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 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.
3. Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. 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.
5. In a separate bowl, whisk together 1 cup buttermilk.
6. Gradually add the buttermilk to the dry ingredients, stirring gently until just combined. Do not overmix. The dough will be slightly shaggy.
7. Turn the dough out onto a lightly floured surface. Gently knead the dough 8-10 times until it comes together.
8. 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.
9. Cut the circle into 8 equal wedges.
10. Place the scones onto the prepared baking sheet, leaving some space between each.
11. Bake for 15-18 minutes, or until golden brown and puffed.