Apricot-Orange Scone

Extreme Live Productions, Video & Photography

Yield 2 cups

2 cups All-purpose flour

3 tbsp Sugar

1 tbsp Baking powder

1/2 tsp Salt

1/2 cup Dried apricots, chopped

1 tbsp Orange zest

5 tbsp Butter, cubed

1 tsp Vanilla essence

1 cup Cream

Preheat oven to 450 F.

Combine the flour, sugar, baking powder and salt in a food processor, and

pulse a few times to blend the ingredients.

Add the cold butter cubes to the flour mixture and pulse a few times until

the mixture resembles coarse crumbs.

Add the dried apricots and orange zest. Pulse a couple more times.

In a separate container, combine the cream and vanilla.

Slowly add the cream to the dry mixture (this can be done in a bowl, by

creating a well in the middle of the dry ingredients, pouring the liquid

into the well, and then mixing until the ingredients come together).

Remove the dough from the food processor and place it on the

work surface. Shape into a disc about 1/2-inch thick. Sprinkle demerara

sugar on top and cut into 8 even wedges.

Place on a baking sheet lined with parchment paper and bake for 16 min.

Allow to cool on a wire rack.