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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
3 cups all-purpose flour |
1/2 cup granulated sugar |
2 1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
3/4 cup unsalted butter, at room temperature |
2 tablespoons grated orange zest |
3/4 cup dried apricot, finely diced |
1/2 cup chopped pecans |
1 cup buttermilk |
2 tablespoons heavy cream |
2 teaspoons granulated sugar |
Directions:
1. Preheat oven to 425°F.
2. Butter a baking sheet.
3. In large bowl, combine flour, sugar, baking powder, salt and baking soda.
4. Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
5. Add the orange zest, apricots and pecans and toss to combine.
6. Stir in the buttermilk until the dough is rough and shaggy.
7. Gather the dough together and place on a liberally floured work surface.
8. Gently knead about 10 times.
9. Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
10. Glaze each by brushing with cream and sprinkling on sugar.
11. Cut each round into eight pie-shaped wedges.
12. Place the scones, barely touching, on the prepared baking sheet.
13. Bake 15-18 minutes, until puffy and golden.
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