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Apricot Rosemary Buttermilk Scones

Living in Cambridge England for a summer in high school set the scone bar very high. After class we would hop in a van and head to these fields; gardens of rose bushes formed nooks of space just big enough to house a few wooden and canvas folding chairs. We were set up in groups of twos and threes to socialize with other students in the program over a picnic of buttery scones, assorted jams, and delicate english pots brewed with Earl Grey.

On the other hand, the women in my life, my sister and mother, are scone whores. They spot a scone in the bakery case and it is sitting on a plate at our table five minutes later. I am a little more particular. I strive for fluffy but substantial. Buttery but not heavy. Sweet but not sugary.

Recently, I have warmed up to scones…to the savory versions. I lean towards fresh herbs and a salt sprinkled crust. (Perhaps a double take if there is cheddar in the description card). Some might refer to it as a scone-biscuit hybrid.

I made these scones this week when winter blew in a tad bit early — but it was okay. I was cozy in the warmth making these festive baked goods for my sister and mom!

Apricot Rosemary Buttermilk Scones

 

Apricot Rosemary Scones

 

 

ingredients 

for scones
2 1/2 cups AP Flour, plus more for dusting
4 tsp baking powder
3/4 tsp salt
1/3 cup sugar
1 1/2 sticks unsalted butter
about 1 cup chopped apricots
3 sprigs of fresh rosemary, leaves only
about 1 cup buttermilk
maldon sea salt to garnish

for egg wash
1 egg + 2 tbsp cream + pinch salt

 

 

 

Processed with VSCOcam with c1 preset

 

 

method 

 

1. In a medium mixing bowl, combine flour, baking powder, sugar, and salt. Cut in 1.5 sticks cold butter, diced into 1/4” cubes. Chill dry mix in the freezer or refrigerator for at least 10 minutes.

 

2. Whisk together 1 egg, 2 tbsp heavy cream, and a pinch of salt. Set aside — we will use this to egg wash the scones before they go into the oven!

 

3. Chop dried apricots and mince fresh rosemary leaves. Add to the chilled scone mix.

 

4. Add buttermilk to scone mix in three to four additions, using either a bowl scraper or folding gently with your hands. You may use a little more or less than a cup of buttermilk — the dough should have the consistency of play-dough, and be evenly hydrated throughout.

 

5. Turn the dough onto a lightly floured surface and knead gently into a rough ball. Flatten the dough slightly, cut the circle in half, and stack the two halves on top of each other; then, gently flatten and repeat this process two to three more times. By stacking and flattening the dough, you will create flakier layers in your scones.

 

6. Shape the dough into your desired shape. You can cut triangles or squares with a knife, shape rounded scones with your hands, or use a fun shaped cookie cutter.

 

7. Place shaped scones several inches apart on a sheet tray lined with parchment and lightly sprayed with a nonstick baking spray.

 

8. Lightly brush the scones with the egg wash you prepared earlier, and sprinkle maldon sea salt on top.

 

9. Bake at 400 F for approximately 30 minutes, rotating halfway through. When ready, the scones should be golden brown, and the tops should be firm and slightly springy to the touch.

 

10. Enjoy!

 

 

 

 

 

 


Satisfy your senses,
Amanda (follow me on Twitter!)


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