It’s Sunday… I had some leftover buttermilk from a buttermilk cake which didn’t turn out so hot. Rather than make pancakes or waffles as I usually do, thought I would try a new recipe! I’ve had this recipe bookmarked for a while and was glad that I tried it.
Scones go well with my black coffee in the mornings and overall are a rich bakery pastry. I feel that when buying these at a bakery or anywhere else really, they usually come out very dense and or heavy. These on the other hand came out relatively light. Even though you are using a lot of butter, the end product is relatively light. Meaning you won’t feel gross with a fatty-food coma like you get after eating a burger and fries for example.
These scones came out sooo good, soft and buttery and not too sweet. The lemon and apricot provide a nice contrast to the buttery dough. This one is definitely a keeper.
Buttermilk Scones with Lemon and Apricot ~ 10 x 2″ scones
3 cups Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
zest of 1 large lemon
1 cup chopped or slivered dried apricots
1/2 cup butter
1 large egg
3/4 cup buttermilk
- In a mixing bowl, whisk together the flour, baking powder, salt, sugar, lemon zest, and dried apricots.Work the butter into the dry ingredients, using your fingers and mix until the butter is fairly well-combined with the flour; a few lumps remaining is all good!!
- Whisk together the egg and buttermilk. Add this to the dry ingredients, stirring gently until everything is well moistened and just combined.
- Drop approximately 1/4-cup portions of dough onto a lightly greased or parchment-lined baking sheet, flatten slightly and space at least 1/2″ apart. Note: To take these to the next level – Sprinkle with turbinado sugar prior to baking to add some crunch and sweetness
- Bake the scones in a preheated 400°F oven for 15 to 18 minutes, or until they’re golden brown.
Recipe adapted from king arthur
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