Scones

Pistachio-Apricot Scones

USE_Pistachio-Apricot-Scones

Cook Time: 20 Minutes

Total Time: 45 Minutes

Yield: 12

USE_Pistachio-Apricot-Scones

Ingredients

  • ½ C. pistachios, finely chopped
  • ¼ C. honey
  • ½ tsp. Spice Islands® Pure Almond Extract
  • 2 ¼ C. all-purpose flour
  • ¼ C. Clabber Girl® Corn Starch
  • ¼ C. granulated sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • ¾ tsp. kosher salt
  • ½ C. (1 stick) butter, cold and cut into small pieces
  • ¾ C. buttermilk
  • 1 egg, divided
  • 1 orange, zested
  • ½ C. dried apricots, diced small
  • 1 Tbsp. turbinado (natural brown) sugar

Directions

  1. Pre-heat oven to 400°F
  2. In a small bowl, blend together the chopped pistachios, honey, and almond extract until a paste is formed; set aside.
  3. In a food processor, pulse together the flour, corn starch, granulated sugar, baking powder, and salt until blended.
  4. Add the pieces of butter and pulse until butter pieces are mostly incorporated (about the size of a small pea).
  5. In a separate bowl, whisk together the buttermilk, egg yolk, and orange zest.
  6. Slowly add the buttermilk mixture to the food processor as it is running. Pulse until a dough is formed.
  7. Place dough on a lightly floured surface and roll out to approximately an 8”x8” square.
  8. Spread pistachio paste over dough then top with apricots.
  9. Tri-fold like an envelope then roll out again. Repeat the fold one more time and roll out to an 8”x8” square again.
  10. Cut into 12 equal pieces and place on a parchment lined baking sheet.
  11. Beat the reserved egg white and brush the tops of each scone with it. Sprinkle the tops with turbinado sugar.
  12. Bake 10-15 minutes or until lightly browned.
  13. Cool on a wire rack.

Pistachio-Apricot Scones

USE_Pistachio-Apricot-Scones

Cook Time: 20 Minutes

Total Time: 45 Minutes

Yield: 12

Ingredients

  • ½ C. pistachios, finely chopped
  • ¼ C. honey
  • ½ tsp. Spice Islands® Pure Almond Extract
  • 2 ¼ C. all-purpose flour
  • ¼ C. Clabber Girl® Corn Starch
  • ¼ C. granulated sugar
  • 1 Tbsp. Clabber Girl® Baking Powder
  • ¾ tsp. kosher salt
  • ½ C. (1 stick) butter, cold and cut into small pieces
  • ¾ C. buttermilk
  • 1 egg, divided
  • 1 orange, zested
  • ½ C. dried apricots, diced small
  • 1 Tbsp. turbinado (natural brown) sugar

Directions

  1. Pre-heat oven to 400°F
  2. In a small bowl, blend together the chopped pistachios, honey, and almond extract until a paste is formed; set aside.
  3. In a food processor, pulse together the flour, corn starch, granulated sugar, baking powder, and salt until blended.
  4. Add the pieces of butter and pulse until butter pieces are mostly incorporated (about the size of a small pea).
  5. In a separate bowl, whisk together the buttermilk, egg yolk, and orange zest.
  6. Slowly add the buttermilk mixture to the food processor as it is running. Pulse until a dough is formed.
  7. Place dough on a lightly floured surface and roll out to approximately an 8”x8” square.
  8. Spread pistachio paste over dough then top with apricots.
  9. Tri-fold like an envelope then roll out again. Repeat the fold one more time and roll out to an 8”x8” square again.
  10. Cut into 12 equal pieces and place on a parchment lined baking sheet.
  11. Beat the reserved egg white and brush the tops of each scone with it. Sprinkle the tops with turbinado sugar.
  12. Bake 10-15 minutes or until lightly browned.
  13. Cool on a wire rack.

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