Fluffy scones with tangy dried apricot and nutty pistachios. This simple scone recipes comes together quickly, and is great for a quick weekend breakfast treat.
This weekend my boyfriend was on a boys only skiing trip to Whistler, so I had the place to myself for a few days. I don’t mind that it was boys only trip, because snow isn’t really my idea of a vacation. Let’s just say you would find me inside with some cocoa by the fire.
While I was by myself I took the opportunity to experiment with some flavors that I think Toby may have wrinkled his nose to. He is more traditional when it comes to food, a meat and potatoes guy. Berry scones sure, but apricot I am not so sure he would try. I on the other hand loved the combination of the slightly sour apricots and the salty nutty pistachios. Good thing I had them all to myself!
These scones are very simple to make, you don’t need a mixer and they only require one bowl! My secret trick is to use frozen butter and then grate it into the dry ingredients. This keeps the butter in nice little pieces so the scones are light and fluffy. We used this trick to speed up the process of cutting butter into flour during the years I worked in a small bakery.
I wanted to really taste the apricot and pistachio so I roughly chopped them leaving some bigger pieces. I added the chopped pieces to the dry ingredients to make sure they got a nice coating of flour. This keeps them from sinking to the bottom so that each bite has apricot and pistachio.
- 2 cups flour
- 2 tablespoons baking powder
- ¼ teaspoon salt
- ½ cup dried apricots, chopped
- ½ cup pistachios, chopped
- ½ cup unsalted butter, frozen
- 1 cup heavy cream
- Preheat the oven to 350.
- In a large mixing bowl add the flour, baking powder and salt. Then, grate the frozen butter into the dry ingredients and cut in until the mixture resembles coarse crumbs.
- Next add the chopped apricot and pistachios making sure they are evenly distributed. Then add the cream and knead until the mixture comes together in a ball of dough.
- Turn the dough out on to a floured surface and form into a log. Roll out the dough into a long rectangle ¾ inch thick. Cut the dough into 4' squares, and then cut each square in half diagonally, forming triangles.
- Place them on a baking sheet lined with parchment, then brush each scone with cream. Bake for 12-15 minutes until the tops are golden and firm to the touch.