(Continued)…. Like any scone they are easy to whip up in a few minutes. The only difference here is that you add a few chopped up dried apricots and a grating of orange rind. The tangy icing tops them off perfectly.
1-3/4 cups flour
3/4 cups chopped apricots
1/4 cup sugar
1 tbsp orange zest
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cold butter
1/4 cup plain full fat unsweetened yogurt (or sour cream)
1 slightly beaten egg
3 tbsp fresh orange juice
glaze: 1/2 cup powdered sugar mixed with 1 tbsp fresh orange juice
optional: a pinch of saffron
1. Combine all dry ingredients up to salt. Whisk together well.
2. Cut in the cold butter to form fine crumbs (like pie crust).
3. Beat together egg, sugar and orange juice.
4. Stir the above liquid mixture into the dry mixture until a ball forms.
5. Gather the ball of dough together and knead briefly 5-8 times on a floured surface.
6. Roll or pat out dough into a 7-8 inch circle. Cut out rounds with a biscuit cutter.
7. Place scones onto a non-stick baking sheet and bake them in a 375deg F (180deg C) preheated oven until golden – about 18-20 minutes. Glaze when cooled.
TIP The saffron in the glaze really gives them a special taste. If you want a shortcut you could also make these scones with Bisquick following directions for biscuits but substituting part of the liquid with orange juice and adding chopped apricots and orange rind.