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Serve these scones with your favorite fruit jam, or with Double Devon Cream or clotted cream, and apricot preserves.
3 cups King Arthur Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
2 tablespoons grated lemon or orange rind
1 cup chopped or slivered dried apricots
1/2 cup (1 stick) butter
1/2 teaspoon lemon oil OR 2 teaspoons grated lemon rind
3/4 cup buttermilk OR 3/4 cup water + 3 tablespoons dried buttermilk powder
In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, lemon or orange zest and dried apricots.
Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix till the butter is fairly well-combined with the flour; a few lumps remaining are OK.
Whisk together the egg, lemon oil, and buttermilk or water. Add this to the dry ingredients, stirring gently till everything is well moistened and just combined.
Using a large cookie scoop or a muffin scoop, drop 1/4-cup measures of dough onto a lightly greased or parchment-lined baking sheet, spacing them about 1 1/2 inches apart.
Bake the scones in a preheated 400°F oven for 15 to 18 minutes, or till they're golden brown. Yield: about 15 scones.