How do you pronounce "apricot"? Most people around here say "app-ricot" but for some reason, I say "ape-ricot." I imagine somewhere it's pronounced "ah-pricot," and some goobers who like to Frenchify things might say "apri-co."
I make scones for my bakery just about every day, and in order to retain my sanity and have a little bit of fun with it, I'm apt to try different things from time to time. This experimentation usually meets with mediocre satisfaction, but there have been a few never-to-be-mentioned-again tragedies and an occasional super success. Since I've placed this alliterative creation firmly in the latter category, I thought I'd go ahead and share it with you.
What's not to love about dried apricots? They're vibrantly-hued, chewy, sweet, and tasty. When it comes to making fruit scones, I very much prefer using dried fruits, as you never know how much liquid fresh fruits will expel into the scones as they bake. If you're not careful, you can end up with less of a baked good and more of a puddle. The ground almonds were a real revelation--they add nutty flavor and a great texture.
Here's a little known fact (because why else am I here other than to amuse and enlighten you?): The seeds of some apricots are so sweet, they may be substituted for almonds. Amaretto and amaretti biscotti are flavored with extract of apricot kernels rather than almonds. Consider yourself schooled!
Almond Apricot Scones
- 1-1/2 cups all-purpose flour
- 1 cup oats
- 1/2 cup almonds, finely ground
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of one orange
- 4 ounces (8 tablespoons) butter, cold and cubed
- 1/2 cup buttermilk
- 2 tablespoons freshly-squeezed orange juice
- 1/2 cup apricots, chopped
Preheat oven to 350 degrees F.
Combine the dry ingredients (including orange zest) and cut in the butter until a coarse, crumbly mixture is formed.
Mix in the buttermilk, orange juice, and apricots using a fork until everything is moistened and then turn the batter out onto a floured surface.
Form the dough into a 6-inch wide disk about an inch in height.
Apply an egg wash and sprinkle with sugar, then cut the disk into 8 wedges.
Transfer the wedges to a baking sheet with about 2 inches between them and bake for 20-25 minutes.