Spiced Orange Apricot Scones (Regular & Gluten-Free Versions)
These spiced orange apricot scones are a hug in pastry form...warm spices, bright citrus notes, tart apricot, and a tender crumb make this the perfect cozy breakfast! This recipe makes 4-5 scones, but you can easily double to make a "full" batch.
Servings: 4 -5 scones (you can double it)
Ingredients
- 140 g 1 cup of all-purpose flour
- 1/2 tablesoon of baking powder
- 1 1/2 tablespoon of granulated sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of ginger
- Zest of 1/2 orange
- 35 g 2 1/2 tablespoons of unsalted butter, cubed & very cold (high quality!)
- 40 g 1/4 cup of dried apricots, diced & slightly rehydrated (see notes)
- 100-110 ml ~1/2 cup of cold heavy whipping cream
- Optional: A drop or two of almond extract
Instructions
- Preheat the oven to about 410F (see notes) and line a sheet pan with parchment paper.
- In a large bowl, add the flour, baking powder, sugar, cinnamon, ginger, orange zest, and salt. Whisk together to uniformly combine.
- Add the super-cold cubed butter into the flour mixture, toss to coat it with some flour, then begin rubbing or smearing the butter into the flour using your fingertips (thumb, index, middle fingers). Continue tossing in the flour as your work fast and break the lumps donw to where the mixture should resemble coarse bread crumbs.
- Mix in the diced apricots, then stir in the cold cream (and almond extract if using) with a spatula or fork until the dough comes together.
Transfer the dough onto a clean countertop that's very lightly floured and give it a few (like 3-5!) gentle kneads or folds to make it come together as a dough. Gently shape it into a shape that's 1 1/2 to 2 inches thick. Very lightly flour the top of the dough. - Using a smaller (around 2-inch) round cutter, cut out the scones. Press down quickly (like a stamp) but DON'T twist---just down and back up. Place the cut pieces on the baking sheet, spacing them a bit apart. Press the remaining scraps together and cut more pieces until the dough is used up. If you don't have a cutter, you can just use a knife to cut them into wedges.
- Bake on the middle rack of the oven for 14 to 18 minutes, or until the tops are lightly golden brown. Mine sometimes need even a couple minutes longer.
Notes
- The original recipe calls for it to be baked at 425F, and I've done that a few times. But if you're making the thicker (taller) scones, I have found that baking it at a slightly lower temp (between 400-415) for just a tad longer gets you a more even bake and then they don't brown too quickly while still being underdone inside.
- To get the scones to rise really well, flour the cutter and with a swift downward motion press the cutter into the dough. Do not twist! Just push down and then gently get it to release without any twisting motion.
- I recommend slightly rehydrating your apricots by dicing them up and then putting them in hot water for a few minutes. Just squeeze them in a paper towel to remove excess moisture before tossing them into your flour mixture. These are prettier with sulfured apricots (which keep their light color), but are just as delicious with unsulfured (which turn dark but are often softer and sweeter). Either works!
- I have made a gluten-free version of these several times, using a combination of oat flour and 1:1 GF mix, and while they're prone to crumbling, they're delish!
- You can freeze the dough once it's cut and store in an air-tight container in the freezer for up to a week. Just bake them frozen and add 4 - 5 minutes of extra bake time.