Apricot and Toasted Pecan Scones
Tender scones with a delicate crumb, studded with sweet apricots and toasted pecans in every single bite and glistening with a sprinkle of sugar baked on top. Simply scrumptious!
Equipment
- Electric mixer
- Large baking sheets (two), lined with Silpat liners or parchment paper
Ingredients
- Preheat the oven to 425-degrees
- For the scones:
- 2 cups flour, plus one tablespoon to dust the fruit and nuts and extra for rolling out the dough
- 3 tablespoons granulated sugar, plus 2 teaspoons for dusting the scones
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¾ cup (1-½ sticks) unsalted butter, cut into small pieces and chilled in the freezer for about 30 minutes
- 2 extra-large eggs
- ¾ cup heavy cream
- ¾ cup dried apricots, diced into small pieces
- ¾ cup chopped toasted pecans
- For the egg wash:
- 2 tablespoons 2 tablespoons cream or half-n-half
- 1 extra-large egg
Instructions
- Preheat the oven to 425-degrees.
- To make the scones:
- Toss 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.
- Add the pieces of cold butter to the flour mixture. On low speed, blend the butter into the flour until it's 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. Dust a sharp knife with flour and cut each round into six wedges, dusting the knife with flour between cuts to prevent it from sticking.
- Place six of the scones on a large baking sheet, lined with a Silpat liner or parchment paper.
- To make the egg wash:
- Whisk together the 2 tablespoons of cream with the remaining egg. Lightly brush the tops of each scone with the egg wash. Sprinkle 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.
Notes
Some tips for a tender scone. Before you start, cube the butter and pop it 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 creating a tough scone. You want to mix just until the ingredients are blended together.
To reheat, place the scones on a baking sheet and pop in a 350-degree oven for 8 minutes.