A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze.
Buttery Apricot Scones
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- For the scone:
- 1 cup cold, whole milk
- ¼ cup granulated sugar
- 1 teaspoon sea salt
- 3 cups unbleached all-purpose flour
- 2½ teaspoon baking powder
- 12 tablespoons cold, unsalted butter, divided
- ½ cup diced dried apricots (about ¼ pound)
- for the glaze:
- 1 cup confectioners’ sugar
- ¼ teaspoon almond extract
- 1 tablespoon warm water (more or less as needed for desired consistency)
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a two cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
- In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into ½” pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
- Lightly flour a clean work surface and gently roll the dough out into a 14×8″ rectangle. Soften the remaining 2 tablespoons of butter in the microwave and using your fingers, spread the butter evenly over the surface of the dough. Sprinkle the chopped apricots over the dough and gently press so they stick.
- With the long side of the dough facing you, fold the top ⅓ of the dough over the center. Fold the remaining ⅓ over the top portion, like folding a letter.
- Fold the dough in half, then using the rolling pin, gently flatten to an 8×4″ rectangle.
- Cut the dough in half lengthwise, and then into quarters crosswise to make 8 even squares.
- Bake on the parchment lined baking sheet for 25 to 30 minutes or until lightly browned.
- Remove to a rack to cool slightly before icing.
- To prepare the glaze combine the confectioners sugar, almond extract and water in a small mixing bowl. Whisk until smooth. Drizzle over scones and serve.