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| Ingredients: Makes 24 large scones, Total Time 45 minutes -6 Cups All purpose Flour -1/2 Cup Sugar -2 Tablepoons baking powder -2 teaspoons baking soda -1 teaspoon of salt - 1 stick unsalted butter (1/2 cup) -2 Cups Lowfat Buttermilk -1 Cup chopperd dried Apricots - The Zest and juice of 2 small oranges. -2 Eggs In a mixing bowl, combine the flour,sugar,baking powder,soda and salt and stir well to mix. Add the butter and rub in until the butter disappears into the dry ingredients. Stir in the chopped apricots and orange zest and juice.. In a small bowl, whisk the buttermilk and eggs into the dough mixture with a rubber spatula. Turn the dough out on a floured surface turning on itself a few times. roll the dough out to a thicknest of about 1 inch. Cut out round scones 2 1/2 inches and transfer to a cookie sheet about 1 inch apart covered with parchment paper. Brush the tops of each scone dough with buttermilk .Bake in a pre-heated 350 oven for 20-30 minutes checking each 10 minutes. . Total Time 45 minutes |
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| Apricot Orange Scones |
| Click on the archive below to see the step-by-step precess to making this bread |
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| "Apricot Orange Scones" These scones have a wondeful aroma and taste.. Enjoy it warm or room temperature. They are fantastic for breakfast and bake up in a jiffy.. |
| Special Note: Serve with butter or just plain. They go well with tea or a light wine such as Beaujolais. |
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