Buttermilk Lemon Apricot Scones
From peetabear 16 years ago
- 15 minutes to make
- Serves 15
Serve these scones with your favorite fruit jam, or apricot preserves... I found this recipe while looking for another recipe. It comes from King Arthur's...
Ingredients
- 3 cups King Arthur Unbleached all-purpose flour shopping list
- 4 teaspoons baking powder shopping list
- 3/4 teaspoon salt shopping list
- 1/2 cup sugar shopping list
- 2 tablespoons grated lemon or orange rind shopping list
- 1 cup chopped or slivered dried apricots shopping list
- 1/2 cup (1 stick) butter shopping list
- 1 egg shopping list
- 1/2 teaspoon lemon oil OR 2 teaspoons grated lemon rind shopping list
- 3/4 cup buttermilk OR 3/4 cup water + 3 tablespoons dried buttermilk powder shopping list
How to make it
- In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, lemon or orange zest and dried apricots.
- Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix till the butter is fairly well-combined with the flour; a few lumps remaining are OK.
- Whisk together the egg, lemon oil, and buttermilk or water. Add this to the dry ingredients, stirring gently till everything is well moistened and just combined.
- Using a large cookie scoop or a muffin scoop, drop 1/4-cup measures of dough onto a lightly greased or parchment-lined baking sheet, spacing them about 1 1/2 inches apart.
- Bake the scones in a preheated 400°F oven for 15 to 18 minutes, or till they're golden brown. Yield: about 15 scones
elgab89
brianna
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