Apricot Pecan Scones
Directions
- 1Set oven to 400 Fahrenheit and line a baking sheet with parchment paper.
- 2Set oven to 400 Fahrenheit and line a baking sheet with parchment paper.
- 3Set oven to 400 Fahrenheit and line a baking sheet with parchment paper.
- 4In a large bowl, add 2 1/2 cups (300g) of all-purpose flour, 1/4 cup (50g) of granulated sugar, 2 1/2 tsp of baking powder and 1/2 tsp of sea salt.
- 5In a large bowl, add 2 1/2 cups (300g) of all-purpose flour, 1/4 cup (50g) of granulated sugar, 2 1/2 tsp of baking powder and 1/2 tsp of sea salt.
- 6In a large bowl, add 2 1/2 cups (300g) of all-purpose flour, 1/4 cup (50g) of granulated sugar, 2 1/2 tsp of baking powder and 1/2 tsp of sea salt.
- 7Whisk everything together until nicely distributed.
- 8Whisk everything together until nicely distributed.
- 9Whisk everything together until nicely distributed.
- 10In a smaller bowl, mix 3/4 cup (180ml) of heavy cream, 1 large egg and 1 tbsp of vanilla extract.
- 11In a smaller bowl, mix 3/4 cup (180ml) of heavy cream, 1 large egg and 1 tbsp of vanilla extract.
- 12In a smaller bowl, mix 3/4 cup (180ml) of heavy cream, 1 large egg and 1 tbsp of vanilla extract.
- 13Whisk the cream mixture until smooth.
- 14Whisk the cream mixture until smooth.
- 15Whisk the cream mixture until smooth.
- 16Cut 1/3 cup (76g) of cold unsalted butter into small cubes, less than an inch.
- 17Cut 1/3 cup (76g) of cold unsalted butter into small cubes, less than an inch.
- 18Cut 1/3 cup (76g) of cold unsalted butter into small cubes, less than an inch.
- 19Add the cubed butter to the dry ingredients and work it in using a pastry cutter until pea-sized pieces form.
- 20Add the cubed butter to the dry ingredients and work it in using a pastry cutter until pea-sized pieces form.
- 21Add the cubed butter to the dry ingredients and work it in using a pastry cutter until pea-sized pieces form.
- 22Add 1/2 cup of mix-ins (dried apricots and pecans, chopped) to the bowl and toss.
- 23Add 1/2 cup of mix-ins (dried apricots and pecans, chopped) to the bowl and toss.
- 24Add 1/2 cup of mix-ins (dried apricots and pecans, chopped) to the bowl and toss.
- 25Add the cream mixture to the dry ingredients and mix with a fork until most of the flour streaks are gone.
- 26Add the cream mixture to the dry ingredients and mix with a fork until most of the flour streaks are gone.
- 27Add the cream mixture to the dry ingredients and mix with a fork until most of the flour streaks are gone.
- 28Turn the mixture out onto a surface and form it into a 7-inch disc.
- 29Turn the mixture out onto a surface and form it into a 7-inch disc.
- 30Turn the mixture out onto a surface and form it into a 7-inch disc.
- 31Cut the disc into 8 equal wedges.
- 32Cut the disc into 8 equal wedges.
- 33Cut the disc into 8 equal wedges.
- 34Place the scones on a prepared baking sheet, brush with cream and sprinkle with coarse sugar.
- 35Place the scones on a prepared baking sheet, brush with cream and sprinkle with coarse sugar.
- 36Place the scones on a prepared baking sheet, brush with cream and sprinkle with coarse sugar.
- 37Chill for at least 15 minutes before baking at 400 degrees for 10-12 minutes, until golden brown.
- 38Chill for at least 15 minutes before baking at 400 degrees for 10-12 minutes, until golden brown.
- 39Chill for at least 15 minutes before baking at 400 degrees for 10-12 minutes, until golden brown.
Ingredients
- 2.5 cups all-purpose flour
- 2.5 cups all-purpose flour
- 2.5 cups all-purpose flour
- 300 g all-purpose flour
- 300 g all-purpose flour
- 300 g all-purpose flour
- 0.25 cups granulated sugar
- 0.25 cups granulated sugar
- 0.25 cups granulated sugar
- 50 g granulated sugar
- 50 g granulated sugar
- 50 g granulated sugar
- 2.5 tsp baking powder
- 2.5 tsp baking powder
- 2.5 tsp baking powder
- 0.5 tsp sea salt
- 0.5 tsp sea salt
- 0.5 tsp sea salt
- 1.33 cups unsalted butter
- 1.33 cups unsalted butter
- 1.33 cups unsalted butter
- 76 g unsalted butter
- 76 g unsalted butter
- 76 g unsalted butter
- 0.75 cups heavy cream
- 0.75 cups heavy cream
- 0.75 cups heavy cream
- 180 ml heavy cream
- 180 ml heavy cream
- 180 ml heavy cream
- 1 large egg
- 1 large egg
- 1 large egg
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- 1 tbsp vanilla extract
- 0.5 cups dried apricots
- 0.5 cups dried apricots
- 0.5 cups dried apricots
- 0.5 cups pecans
- 0.5 cups pecans
- 0.5 cups pecans
- 1 coarse sugar
- 1 coarse sugar
- 1 coarse sugar
Equipment
ovenbaking sheetparchment paperwhiskkitchen scaleknifepastry cuttermeasuring tapeforkbowlbench scraper