Tag Archives: apricot

Apricot Buttermilk Scones

I love fresh baked scones.  They are wonderfully simple to make and in under an hour you can have fragrant, moist, flavorful triangles of yummyness.  Last time my friend Cristy stopped by I figured it was a great opportunity to whip some up.  Scone recipes tend to use two different things to moisten the dough.  Sour cream or buttermilk.  As sour cream was conspicuously absent from my fridge I decided to use my favorite buttermilk recipe.
If you don’t have any buttermilk, which I usually don’t, there are two ways to make it.  First, you can put 1 tbs of white vinegar in a measuring cup and add enough milk to make 1 cup.  Leave it on the counter for 5 minutes.  Walla!  Buttermilk.  The second way is to buy Powdered Buttermilk.  You add this to the dry ingredients and then add water with the wet ingredients.  The powdered buttermilk can be stored in the fridge for a number of months which is great.  I found mine with the powdered milk at my local grocery store.
This recipe calls for cake flour as well as all-purpose.  Cake flour is a lower protein flour which gives the scones a lighter feel.  All-purpose flour can be substituted.  However, it will make a slightly more dense scone.
Apricot Buttermilk Scones
Adapted from the scone recipe in The Great Book of Chocolate
1 cup all-purpose flour
1 cup cake flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 tbs unsalted butter, cold
1 cup dried apricots
1/2 cup buttermilk
Turbinado sugar for topping (optional)
1.  Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2.  Mix the flours, sugar, baking powder, baking soda, and salt with a whisk.
3.  Cut the butter into cubes and add to the flour mixture.
 Apricot Scone
4.  Cut the butter (using fingers, pastry cutter or food processor) into the flour mixture until it looks like cornmeal.
5.  Cut the apricots into quarters.
6.  Stir in the apricots and buttermilk until just wet and sticky.
7.  Turn the dough out onto the floured work surface and pat into a 1-inch thick circle.  Cut into 8 wedges.
Apricot Scone
8.  Place on prepared baking sheet 1 inch apart.  Sprinkle with sugar.
8.  Bake until firm and golden brown.  15-20 minutes.
Apricot Scone


Filed under Bread, Breakfast, Recipes, Scone