Apricot Buttermilk Scones

• 总时间: 35 minutes

配料

3/4 cup (170g) cold unsalted butter

3⅓ cups (425g) all-purpose flour, plus more for rolling

200g apricots, chopped

1 tablespoon baking powder

2½ teaspoons kosher salt or 1¾ teaspoons fine sea salt

1¼ cups (300g) cold buttermilk

1 egg, beaten (for brushing before baking)

Flaky sea salt for topping (optional)

步骤

Preheat oven to 375°F (190°C).

In a large mixing bowl, whisk together the flour, baking powder, and salt.

Grate the cold butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Fold in the chopped apricots.

Pour in the cold buttermilk and mix just until the dough comes together. Do not overmix.

Turn the dough out onto a lightly floured surface. Gently pat or roll it into a rectangle about 1-inch thick. Fold it over onto itself once or twice to create layers, then gently pat it out again.

Use a biscuit cutter or knife to cut out rounds or squares and transfer them to a parchment-lined baking sheet.

Brush the tops with the beaten egg and sprinkle with flaky sea salt, if using.

Bake for 35 minutes, or until golden and crisp on top.

Let cool slightly before serving.