Scones with Dried Apricots, Chocolate, and Orange Zest
Baking and Desserts | British cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
This recipe isn't mine, but I liked the scones so much that I wanted to keep it as a memory. Instead of powdered sugar, you can drizzle them with lemon glaze, or leave them as they are, but I prefer sweeter baked goods, so I dusted them with powdered sugar.
Ingredients
- Wheat Flour - 10.6 oz
- Salt - ¼ teaspoon
- Baking Powder - 2 teaspoons
- Orange zest - 1 piece
- Egg white - 1 piece
- 10% cream - 4 fl oz
- Sugar - 3.2 oz
- Butter - 2.1 oz
- Whole egg - 1 piece
- Dried Apricots - 3.5 oz
- Powdered Sugar - to taste
- Liquid dark chocolate - 1.8 oz
Step by Step guide
Step 1
For the dough, sift the flour into a bowl, add salt, baking powder, orange zest (from one orange), and sugar. Add the diced cold butter to the mixture and mix until large crumbs form.
Step 2
Wash the dried apricots, soak them for 5–10 minutes, and then chop them into small pieces.
Step 3
Whisk the egg, pour in the cream, and mix well. Transfer the egg-cream mixture to the bowl with flour and mix with a fork until a soft dough forms (do not knead for long!). The dough will be sticky and crumbly.
Step 4
Add the pieces of dried apricots and chopped dark chocolate to the dough. Knead the dough until the chocolate and apricots are evenly distributed throughout. Roll the dough into a ball, place it in a bowl, cover with plastic wrap, and refrigerate for 30 minutes. (It's okay if the dough sticks to your fingers; that's how it should be).
Step 5
Roll out the dough to a thickness of 1.5–2 cm and use a cutter (or glass) to cut out round discs with a diameter of 5–6 cm.
Step 6
Place the scones on a baking sheet lined with parchment paper. Brush with egg yolk. Bake at 374°F for 20–30 minutes. The scones are ready.
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