Yummy. I am eating one now and it is good. Warm out of the oven, you can smell the cinnamon. I like the way the dried apricots provide a little bite of sweetness.
And I like the crunch that the sparkling sugar gives to the top.
I have not made scones in a long time. These would be good for a Sunday brunch, like for Mother’s Day. And while the traditional way to eat scones is with some clotted cream and jam, I like mine plain with a cup of coffee.
Today’s recipe is from Baking with Julia, by Dorie Greenspan. This recipe was contributed by Marion Cunningham. Mine is an adaptation of the original Buttermilk Scones recipe on page 210. Marion Cunningham is also the contributor to the Irish Soda Bread from the same book – a recipe I make all the time.
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The recipe is below with my adaptations. Enjoy!
Apricot Cinnamon Buttermilk Scones, adapted from Baking with Julia, by Dorie Greenspan
3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tbsp ground cinnamon
1 cup dried apricots, diced
1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
1 cup + 2 tbsp (approximately) whole buttermilk
sparkling sugar for dusting
Position the oven racks to divide the oven into thirds and preheat the oven to 425 degrees F.
Mixing and Kneading: In a medium bowl, stir the flour, sugar, baking powder, baking soda, salt, and cinnamon together with a fork. Add the diced dried apricots. Mix. Add the cold butter pieces and using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. It’s OK if some largish pieces of butter remain – they’ll add to the scones’ flakiness.
Pour in 1 cup of buttermilk, then mix with a fork only until the ingredients are just moistened. Add additional buttermilk if needed to form a soft dough with a rough look. Gather the dough into a ball, pressing it gently so that it holds together, turn it out onto a lightly floured work surface, and knead it very briefly. Cut the dough in half.
To Make Triangular-Shaped Scones: Roll one half of the dough into a 1/2 inch thick circle that is about 8-10 inches across. Cut it into 8 pie slices. Sprinkle each slice with sparkling sugar and lightly press the sugar into the scone. Place the scones on an ungreased baking sheet, leaving a little space between each. Bake them in the middle rack of the oven for 10 to 12 minutes, until the tops and bottoms are golden. While the first batch is baking, prepare the second batch of scones.
Transfer the baked scones to a cooling rack. These are best served warm but are fine at room temperature.
Storing: If you’re not going to eat the scones the day they are made, wrap them airtight and freeze; they’ll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350 degree oven.