Orange, Apricot, And Raisin Scones...A Perfect Addition To You're Afternoon Tea!

Posted on August 26, 2015 by Karen Schumann | 1 comment

Thank goodness I only make 11 at a time or else I think I would become a scone!

Scones are one of my favorite things to have with my coffee or tea!  There is just something about the texture and the comfort that they bring.  I have been making them for years, always trying different recipes, but this is the one that I always refer back to.  It is a classic scone recipe from The Joy of Cooking which I have adapted a little.  I always play around with the flavors, depending up what I have on hand. This is one of my favorite combinations.

 

Ingredients:

2   cups all-purpose flour

1/3   cup sugar (I use organic cane sugar), plus a little bit more for sprinkling on top

1   Tablespoon baking powder

1/2   teaspoon salt

6   Tablespoons unsalted butter, cut into pieces

1/2   cup chopped dried apricots and golden raisins combined (you can use apricots alone or raisins alone, I like doing both)

1   large egg

1/2   cup heavy cream, plus a little bit more for brushing the tops

2-3   teaspoons grated orange zest (I probably use more)

 

Preparation:

1.  Combine in a large bowl the flour, sugar, baking powder, and salt, mixing until combined well.

2.  Drop in the butter, mixing until it resembles small crumbs.

3.  Stir in apricots and raisins.

4.  Whisk together egg, heavy cream, and orange zest.

5.  Add all at once to mixer, mix until combined.

6.  On a lightly floured surface, bring dough together with your hands and form an 8" round disk, 3/4" thick.

7.  Cut into wedges, brush tops with heavy cream and sprinkle with sugar.  Bake at 425 degrees for 12 - 15 minutes or until golden brown. (I prefer cutting my scones into circles using a fluted biscuit cutter).

 

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Comments

  • Gail Cavanaugh

    I love scones with a nice cup of hot tea. There is something about them that makes me relax, especially when I am in a coffee shop. I have never made them before, but I will try this recipe.

 

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