Directions
- 1Preheat oven to 375°F (190°C).
- 2Chop the apricots.
- 3Grate cold butter into the flour mixture.
- 4Whisk together the flour, baking powder, and salt.
- 5Work the butter into the flour mixture until it resembles coarse crumbs.
- 6Add chopped apricots to the mixture.
- 7Pour in cold buttermilk and mix until the dough comes together.
- 8Shape the dough with your hands into a rectangle about 1-inch thick.
- 9Refrigerate the dough for 15 minutes.
- 10Cut the dough into individual scones.
- 11Brush the tops of the scones with beaten egg.
- 12Sprinkle the scones with flaky sea salt.
- 13Bake for 35 minutes, or until golden and crisp on top.
- 14Dust the baked scones with powdered sugar.
Ingredients
- 0.75 cup cold unsalted butter
- 3.33 cups all-purpose flour
- 200 g apricots
- 1 tablespoon baking powder
- 2.5 teaspoons kosher salt
- 1.25 cups cold buttermilk
- 1 egg, beaten
- Flaky sea salt
- Powdered sugar
Equipment
large mixing bowlpastry cutterknifeparchment-lined baking sheetoven
Tips
- You can add lemon zest, swap apricots for raspberries, or drizzle a glaze.
- Use a frozen stick of butter for better results.
- Do not overmix the dough.
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