- 15
Ingredients
- 3 cups 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 butter
- 1 egg
- 1/2 teaspoon lemon oil OR 2 teaspoons grated lemon rind
- 3/4 cup buttermilk OR 3/4 cup water plus 3 tablespoons dried buttermilk powder
Preparation
Step 1
In a medium size 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 until 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 until 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 1½ inches apart.
Bake the scones in a preheated 400° oven for 15 to 18 minutes, or until their golden brown.
For Buttermilk Ginger-Apricot Scones - replace dried apricots with chopped Crystallized Ginger