Apricot Pecan Scones

10m
Serves 1
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Directions

  1. 1Set oven to 400 Fahrenheit and line a baking sheet with parchment paper.
  2. 2In 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.
  3. 3Whisk everything together until nicely distributed.
  4. 4In a smaller bowl, mix 3/4 cup (180ml) of heavy cream, 1 large egg and 1 tbsp of vanilla extract.
  5. 5Whisk the cream mixture until smooth.
  6. 6Cut 1/3 cup (76g) of cold unsalted butter into small cubes, less than an inch.
  7. 7Add the cubed butter to the dry ingredients and work it in using a pastry cutter until pea-sized pieces form.
  8. 8Add 1/2 cup of mix-ins (dried apricots and pecans, chopped) to the bowl and toss.
  9. 9Add the cream mixture to the dry ingredients and mix with a fork until most of the flour streaks are gone.
  10. 10Turn the mixture out onto a surface and form it into a 7-inch disc.
  11. 11Cut the disc into 8 equal wedges.
  12. 12Place the scones on a prepared baking sheet, brush with cream and sprinkle with coarse sugar.
  13. 13Chill for at least 15 minutes before baking at 400 degrees for 10-12 minutes, until golden brown.

Ingredients

  • 2.5 cups all-purpose flour
  • 300 g all-purpose flour
  • 0.25 cups granulated sugar
  • 50 g granulated sugar
  • 2.5 tsp baking powder
  • 0.5 tsp sea salt
  • 1.33 cups unsalted butter
  • 76 g unsalted butter
  • 0.75 cups heavy cream
  • 180 ml heavy cream
  • 1 large egg
  • 1 tbsp vanilla extract
  • 0.5 cups dried apricots
  • 0.5 cups pecans
  • 1 coarse sugar

Equipment

ovenbaking sheetparchment paperwhiskkitchen scaleknifepastry cuttermeasuring tapeforkbowlbench scraper

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