Apricot-Citrus Scones

Based on a recipe from the Starbucks Passion for Coffee cookbook.In its intro it recommends "Use soft, moist dried apricots. If yours are firm and chewy, soak them for 15 minutes in boiling water and drain well. As a counterpoint to the tartness of the dried fruit, choose a full-bodied Indonesian coffee."

Ready In:
58mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 425°F.
  • Butter a baking sheet.
  • In large bowl, combine flour, sugar, baking powder, salt and baking soda.
  • Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
  • Add the orange zest, apricots and pecans and toss to combine.
  • Stir in the buttermilk until the dough is rough and shaggy.
  • Gather the dough together and place on a liberally floured work surface.
  • Gently knead about 10 times.
  • Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
  • Glaze each by brushing with cream and sprinkling on sugar.
  • Cut each round into eight pie-shaped wedges.
  • Place the scones, barely touching, on the prepared baking sheet.
  • Bake 15-18 minutes, until puffy and golden.
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RECIPE MADE WITH LOVE BY

@mersaydees
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@mersaydees
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"Based on a recipe from the Starbucks Passion for Coffee cookbook.In its intro it recommends "Use soft, moist dried apricots. If yours are firm and chewy, soak them for 15 minutes in boiling water and drain well. As a counterpoint to the tartness of the dried fruit, choose a full-bodied Indonesian coffee.""
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  1. amy w.
    Could I use fresh fruit, like berries, instead of dried fruit?
    Reply
  2. amy w.
    I made using dried cranberries instead of apricots. Very good.
    Reply
  3. GingerlyJ
    wonderful!
    Reply
  4. mersaydees
    Based on a recipe from the Starbucks Passion for Coffee cookbook.In its intro it recommends "Use soft, moist dried apricots. If yours are firm and chewy, soak them for 15 minutes in boiling water and drain well. As a counterpoint to the tartness of the dried fruit, choose a full-bodied Indonesian coffee."
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