Sharing a seriously fun love for food

Apricot and Toasted Pecan Scones

Apricot and Toasted Pecan Scones

Tender to the tooth with a delicate crumb and sweet apricots and toasted pecans in every single bite.

These are not the dry, tasteless scones you often find at the ubiquitous coffee shops – instead these are so light and full of flavor. This is an update of one of our earliest posts. I’ve always loved the taste and texture our original recipe produced. But the dough was so tender that sometimes the scones would sometimes droop while they were baking. So with a tweak of ingredients and an adjustment on the baking time and temperature – they are just right!

Scones are really not difficult to make. They’re very much like biscuits but typically with fruit and nuts tucked into the dough. These scones are made with real cream and eggs – for extra richness – blended into flour with a nice lift from baking powder. Butter is gently blended in, leaving bits that will melt into the scones while baking.

Pieces of dried apricots and toasted pecans are folded into the dough then it’s gently shaped and cut into wedges.

And before baking it’s a brush with a creamy egg wash and a sprinkle of sugar.

Some tips for a tender scone. Cube the butter and pop in the freezer about 30 minutes before you start. You want the butter really cold.

Once you add the liquids to the flour mixture, keep the mixer speed on low. Over mixing activates the gluten in the flour and the end result will be tough. You want to mix just until the ingredients are blended together.

You can use any dried fruit – apricots are a family favorite – though dried cranberries are perfectly wonderful during the holidays. Tossing the fruit and nuts with a tablespoon of flour will keep the fruit from sticking together and keep them well distributed in the dough. This same rule applies when adding fruit and nuts to any quick bread.

Serve with a smear of mascarpone for a wonderful brunch or as an unexpected treat for lunch, dinner, or yes – afternoon tea.

If you’ve never had a fresh baked scone, you’re in for a treat!

Apricot and Toasted Pecan Scones

2 cups all-purpose flour, plus one tablespoon to dust the fruit and nuts

3 tablespoon granulated sugar, plus 2 teaspoons for dusting the scones

1 tablespoon baking powder

1 teaspoon kosher salt

1-1/2 sticks unsalted butter (12 tablespoons), very cold and cut into small pieces

2 extra large eggs

3/4 cup heavy cream

¾ cup dried apricots, diced into small pieces

¾ cup toasted pecans, chopped

Extra flour for rolling out the dough

Egg wash:

2 tablespoons cream or half-n-half

1 extra large egg

Add the 2 cups of flour, sugar, baking powder and kosher salt into the bowl of a stand mixer; using low speed mix until blended together about 15 to 20 seconds. Toss the pieces of cold butter in with the flour mixture.

On low speed, blend the butter into the flour until it is in small pieces, about the size of peas, about 3 to 4 minutes. It’s okay if there are some larger pieces.

Whisk together the 2 eggs with ¾ cup of cream. Pour the cream and eggs into the flour mixture.

Using low speed, blend until the cream and eggs are mixed into the flour and the dough has just come together, about 1 minute. The dough will be somewhat sticky but don’t over mix or the scones will be tough. Dust the apricot pieces and the toasted pecans with the extra tablespoon of flour. Add to the dough, blending in on low speed, about 20 to 30 seconds.

Turn the dough out onto a large surface that has been dusted with flour. Sprinkle a small amount of flour over the top and gently gather the dough together into a smooth ball of dough.

Divide the dough into two pieces and pat each into a round, about 1” thick. Using a sharp knife, cut each round into six wedges, dusting the knife with flour between cuts to prevent it from sticking.

Place the scones on a large baking sheet, lined with either parchment paper or a Silpat liner.

Whisk together the 2 tablespoons of cream with the remaining egg. Lightly brush the top of each scone with the egg wash. Sprinkle the tops of each scone with the remaining 2 teaspoons of sugar.

Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden in color.

Serve warm or at room temperature. To reheat, place the scones on a baking sheet and pop in a 350-degree oven for 8 minutes.

Makes 2 dozen scones.

Apricot and Toasted Pecan Scones, courtesy of Preserving Good Stock

July 19, 2019
: Makes 2 dozen scones.

Tender to the tooth with a delicate crumb and sweet apricots and toasted pecans in every single bite.

By:

Ingredients
  • 2 cups all-purpose flour, plus one tablespoon to dust the fruit and nuts
  • 3 tablespoon granulated sugar, plus 2 teaspoons for dusting the scones
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1-1/2 sticks unsalted butter (12 tablespoons), very cold and cut into small pieces
  • 2 extra large eggs
  • 3/4 cup heavy cream
  • ¾ cup dried apricots, diced into small pieces
  • ¾ cup toasted pecans, chopped
  • Extra flour for rolling out the dough
  • Egg wash:
  • 2 tablespoons cream or half-n-half
  • 1 extra large egg
Directions
  • Step 1 Add the 2 cups of flour, sugar, baking powder and kosher salt into the bowl of a stand mixer
  • Step 2 using low speed mix until blended together about 15 to 20 seconds.
  • Step 3 Toss the pieces of cold butter in with the flour mixture. On low speed, blend the butter into the flour until it is in small pieces, about the size of peas, about 3 to 4 minutes. It’s okay if there are some larger pieces.
  • Step 4 Whisk together the 2 eggs with ¾ cup of cream. Pour the cream and eggs into the flour mixture. Using low speed, blend until the cream and eggs are mixed into the flour and the dough has just come together, about 1 minute. The dough will be somewhat sticky but don’t over mix or the scones will be tough.
  • Step 5 Dust the apricot pieces and the toasted pecans with the extra tablespoon of flour. Add to the dough, blending in on low speed, about 20 to 30 seconds.
  • Step 6 Turn the dough out onto a large surface that has been dusted with flour. Sprinkle a small amount of flour over the top and gently gather the dough together into a smooth ball of dough. Divide the dough into two pieces and pat each into a round, about 1” thick. Using a sharp knife, cut each round into six wedges, dusting the knife with flour between cuts to prevent it from sticking.
  • Step 7 Place the scones on a large baking sheet, lined with either parchment paper or a Silpat liner.
  • Step 8 Whisk together the 2 tablespoons of cream with the remaining egg. Lightly brush the top of each scone with the egg wash. Sprinkle the tops of each scone with the remaining 2 teaspoons of sugar.
  • Step 9 Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden in color.
  • Step 10 Serve warm or at room temperature. To reheat, place the scones on a baking sheet and pop in a 350-degree oven for 8 minutes.


Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!