Ingredients
- All-Purpose Flour: 3 cups (375g). The foundation of our scones, providing structure and a tender crumb.
- Granulated Sugar: ½ cup (100g). Adds sweetness and helps with browning.
- Baking Powder: 3 teaspoons. The leavening agent that ensures light and fluffy scones.
- Salt: ½ teaspoon. Enhances the flavors and balances the sweetness.
- Unsalted Butter: ¾ cup (170g), cold and cubed. Creates flaky layers and rich flavor when incorporated cold.
- Dried Apricots: 1 cup (150g), chopped. Brings a chewy texture and sweet-tart apricot flavor.
- Almonds: ½ cup (75g), slivered or chopped. Adds a delightful crunch and nutty taste.
- Large Eggs: 2. Binds the ingredients, adds richness, and contributes to the scones’ structure.
- Whole Milk: ¾ cup (180ml). Provides moisture and helps to bring the dough together.
- Almond Extract: 1 teaspoon. Enhances the almond flavor, creating a more pronounced nutty note.
- Turbinado Sugar (for topping): 2 tablespoons (optional). Adds a beautiful sparkle and extra crunch to the scone tops.
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and ensures easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, leading to consistent leavening and flavor in every scone.
- Cut in Cold Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, your fingertips, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. It’s crucial to keep the butter cold to prevent it from melting into the flour. Cold butter creates steam during baking, which results in flaky, tender scones.
- Add Dried Apricots and Almonds: Stir in the chopped dried apricots and slivered or chopped almonds. Distribute them evenly throughout the flour mixture. The apricots and almonds will add bursts of flavor and textural contrast to the scones.
- Whisk Wet Ingredients: In a separate small bowl, whisk together the eggs, whole milk, and almond extract until well combined. Make sure the egg yolks and whites are fully incorporated with the milk and almond extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in tough scones. The dough should be slightly shaggy and sticky.
- Turn Dough onto Floured Surface: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a ¾-inch thick disc. Avoid kneading the dough; simply pat it into shape to maintain tenderness.
- Cut into Scones: Using a sharp knife or a bench scraper, cut the disc into 8 triangular wedges. Alternatively, you can use a round cookie cutter to cut out circular scones. For triangular scones, cut the disc in half, then in half again, and then each quarter in half again.
- Place Scones on Baking Sheet: Carefully transfer the scone wedges to the prepared baking sheet, spacing them about 1-2 inches apart. This allows for proper air circulation and even baking.
- Brush with Milk and Sprinkle with Sugar (Optional): Brush the tops of the scones with a little extra milk. If desired, sprinkle turbinado sugar over the tops for added sweetness and sparkle. The milk helps with browning, and the turbinado sugar adds a delightful crunch.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven. The scones should be nicely risen and golden brown on top and bottom.
- Cool Slightly and Serve: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly further. Serve warm and enjoy! Scones are best enjoyed fresh from the oven while they are still warm and tender.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Fat: 15g