Apricot Almond Scones Recipe

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Ingredients

Count

Nutrition

327

Calories

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Ingredients:

Serving

1/2 cup dried apricots (2 3/4 oz)
3 tbsp water
2 tbsp packed light brown sugar
1/2 tbsp disaronno amaretto
2 tbsp sliced almonds with skins (1/2 oz)
2 3/4 cups unbleached all-purpose flour plus additional for dusting
3 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 sticks (10 tbsp) cold unsalted butter, cut into 1/2-inch cubes
3 1/2 oz pure almond paste (1/3 cup)
4 tbsp sliced almonds with skins (1 oz)
1 cup well-shaken buttermilk
2 large eggs
1 1/2 tsp almond extract

Directions:

Make apricot swirl: Simmer apricots and water in a small heavy saucepan, covered, stirring occasionally, until water is absorbed, about 3 minutes, then transfer to a food processor. Add brown sugar and Amaretto and pulse to a coarse purée. Add almonds and pulse once or twice to coarsely chop nuts.
Transfer purée to a bowl and cool to room temperature.
Make scones: Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with parchment or wax paper.
Put flour, sugar, baking powder, salt, and butter in cleaned food processor, then crumble almond paste and add to processor. Pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to a large bowl and stir in 2 tablespoons almonds.
Whisk together buttermilk, eggs, and almond extract in a 2-cup glass measure, then reserve 2 tablespoons buttermilk mixture for brushing on scones. Make a well in center of flour mixture and pour in remaining buttermilk mixture, stirring with a wooden spoon until just combined. Add apricot purée and stir once or twice to distribute without incorporating fully. (Dough will be wet.)
Transfer dough with floured hands to a well-floured surface, then turn dough to coat with flour and pat into a round about 6 inches in diameter and 2 inches thick. Carefully transfer dough to lined baking sheet and cut into 8 equal wedges with a floured knife, leaving wedges together. (If dough is too soft to cut, chill until firm, about 30 minutes, before cutting.)
Brush top and sides with reserved buttermilk mixture and sprinkle with remaining 2 tablespoons almonds. Bake until golden and a wooden pick or skewer inserted in center of a scone comes out clean, 40 to 45 minutes. Cool on a rack 15 minutes and cut wedges to separate. Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	326.73 Kcal (1368 kJ)
Calories from fat	78.12 Kcal
		% Daily Value*
Total Fat	8.68g	13%
Cholesterol	51.27mg	17%
Sodium	173.08mg	7%
Potassium	348.35mg	7%
Total Carbs	53.41g	18%
Sugars	15.91g	64%
Dietary Fiber	2.8g	11%
Protein	9.28g	19%
Vitamin C	0.1mg	0%
Iron	3.1mg	17%
Calcium	109.4mg	11%

Amount Per 100 g
Calories	321.14 Kcal (1345 kJ)
Calories from fat	76.78 Kcal
		% Daily Value*
Total Fat	8.53g	13%
Cholesterol	50.39mg	17%
Sodium	170.13mg	7%
Potassium	342.4mg	7%
Total Carbs	52.5g	18%
Sugars	15.64g	64%
Dietary Fiber	2.75g	11%
Protein	9.12g	19%
Vitamin C	0.1mg	0%
Iron	3.1mg	17%
Calcium	107.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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