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Almond, Apricot, and Honey Scones Makes 8 to 10 scones Lightly toasted almonds, small pieces of dried apricot, and honey create a delicate, sophisticated scone that needs only a touch of butter as a complement.
Ingredients 1 Tbsp. (15 mL) baking powder 2 tsp. (10 mL) baking soda 1 large pinch kosher salt 2¾ cups (655 mL) unbleached all-purpose flour 1 Tbsp. (15 mL) sugar ¾ cup (180 mL) buttermilk 1 egg 1/3 cup (80 mL) delicately flavored liquid honey, such as wildflower 5 Tbsp. (75 mL) very cold unsalted butter cut into 1/4-inch (.6-cm) pieces ½ cup (120 mL) 1/4-inch (.6-cm) chopped dried apricots ½ cup (120 mL) lightly chopped slivered almonds (not sliced), toasted in a dry frying pan until golden brown Topping 1 egg 1 Tbsp. (15 mL) water 1 Tbsp. (15 mL) sugar Instructions Preheat the oven to 400°F (200°C). Toss the baking powder, baking soda, salt, flour, and sugar in a large bowl until well mixed. In another bowl, whisk together the buttermilk and the egg. Add the honey and whisk again. Don't worry if the liquid thickens slightly. Add the butter to the flour mixture and rub between your fingers until it looks grainy. It will feel very dry, and there should be no big chunks of butter left. Make a well in the flour mixture and add the egg mixture. Toss with a fork until just blended. Add the chopped fruit and nuts. Mix just until incorporated. Turn onto a floured working surface. Lightly sprinkle the dough with flour so it doesn't stick, and pat the dough down to 1 inch (2.5 cm) thick. Use a 2½ - to 3-inch (6.2- to 7.5-cm) metal circle or glass, and cut out as many circles as possible. Flour the cutter as you go along to prevent sticking. Gather the extra dough and gently knead it together, flatten, and cut out more scones. Repeat until all of the dough is gone. Work the dough as little as possible. Place the scones on an ungreased cookie sheet. For the topping, make a wash by whisking together the egg and 1 Tbsp. (15 mL) water. Brush each scone with the wash and then sprinkle with sugar. Bake on the middle rack for 15 minutes, then place on a baking rack to cool. COOK'S TIP This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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