Apricot Flaky Scones

These are lovely orange-scented scones chock full of tangy bits of apricot and crunchy pistachios.

The recipe is for a basic buttermilk scone dough which I put together in just a few minutes in the food processor. Instead of just kneading briefly and patting the dough out, Ms Braker has you take the very shaggy dough, roll it out, fold it into thirds business letter style and roll again before cutting, building the layers of flattened butter into the dough to ensure a flaky texture. After cutting, the scones are brushed with buttermilk and sprinkled with turbinado sugar as the finishing touch. I made these the night before and baked them from a frozen state; they were done within the allotted time.

The scone is buttery and only slightly sweet and would be a great vehicle for whatever nuts, fruit etc you may have on hand…..I think chocolate chips and dried cherries may be next…..