The other day a friend asked me to bring scones to a ladies’ brunch. Luckily for me I have this wonderful recipe to rely on…it’s one that even WOWs the men in my life too. I promise you Apricot Citrus Scones will not disappoint. I serve it with a Mock Devonshire Cream and I’m including that recipe as well. Hope you enjoy it as much as I do.
Apricot Citrus Scones
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, at room temperature
- 2 tablespoons grated orange zest
- 3/4 cup diced apricot, finely diced
- 1/2 cup pecans (I use raisins or currants) chopped
- 1 cup buttermilk
- 2 tablespoons heavy cream (for glaze)
- 2 tablespoons sugar (for glaze)
Preheat oven to 425 degrees and butter a baking sheet. In a large bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Blend the butter into the dry ingredients, using your fingertips or a pastry blender, until the mixture is crumbly. Add the orange zest, apricots and pecans (raisins or currants) and toss to combine. Add the buttermilk and stir until the dough is rough and shaggy.
Gather the dough together and place on a generously floured work surface. Knead gently about 10 times. Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick. To glaze, brush the circles with the heavy cream and sprinkle with the sugar. Cut each round into eight pie-shaped wedges. Place the scones, barely touching, on the prepared baking sheet. Bake until puffy and golden, 15-18 minutes.
Yield: 16 scones
Adapted from: “Starbucks Passion for Coffee” Sunset Books
Mock Devonshire Cream
from Southern Living
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 12 ounces frozen whipped topping, thawed
Beat cream cheese and butter at high speed with an electric mixer until fluffy. Add whipped topping; beat at medium speed until blended. Chill. Yield: 3 cups