Honey-sweetened scones loaded with dried apricots that are perfect for breakfast or brunch.
Course: Breakfast, Brunch
Keyword: Honey Apricot Scones
Author: The Wimpy Vegetarian
1/2cupdried apricotsI used Enduring Sun's Larissa sun-dried apricots
2cups+ 2 tablespoons10 oz all purpose flour
1/4cupraw honeyI used Gibson’s Orange Blossom
Place the dried apricots into a bowl. Bring 1 cup of water to a boil, and pour it over the apricots. Cover the bowl in plastic to seal the heat in. Let sit for 30 minutes to soften. Drain, and dice the apricots into 1/4" pieces. Set aside.
Preheat the oven to 425 degrees F. Combine the flour, baking powder, baking soda, and salt in the bowl of a food processor fitted with a blade. Pulse a few times to distribute the baking powder and soda in the flour.
Slice the butter into 1/4" pieces and add to the bowl of the processor all at once. Pulse 10-12 times until the butter is the broken up to the size of little peas. Empty into a large bowl.
In a small bowl, whisk together the honey, orange zest, buttermilk, and egg. Pour into the bowl containing the flour mixture, and fold in using a large spatula until it's completely incorporated into a dough.
Scrape the dough onto a lightly floured work surface. Knead a couple times with floured hands and shape into a circle, roughly 9" in diameter. Lightly oil the surface of a chef's knife and slice the dough into 6 triangular "pie slices". Place on a baking sheet lined with parchment paper. Sprinkle liberally with raw or turbinado sugar. If you don't have turbinado, you can substitute granular sugar or omit.
Bake for 15 - 17 minutes.
Calories were calculated using the VeryWell Fit nutrition calculator for 6 servings.