In the Kitchen: Apricot Walnut Scones
This easy and tasty scone recipe featuring Bella Viva Orchards’ Dried Apricots, Walnut Pieces and Golden Thompson Raisins comes to us from Marcy Goldman, a Bella Viva fan from Montreal, Canada. Enjoy these make-again scones for breakfast, on your coffee break or gift them to friends and neighbors. Thanks, Marcy!
Yields: 8 to 10 scones
Prep Time: 15 minutes
Cook Time: 16-18 minutes
Total Time: 31-33 minutes
2 ¼ cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup unsalted butter, chilled and cut into ½-inch cubes
1 1/3 cup whipping cream
1 cup diced Bella Viva Orchards California Apricots (any variety)
½ cup Bella Viva Orchards Golden Thompson Raisins
½ cup chopped Bella Viva Orchards Walnuts (shelled) or Walnut Pieces
2 tablespoons confectioners’ sugar
2 ounces unsalted butter, melted
2 tablespoons coarse sugar
Place oven rack in middle position. Preheat oven to 400 F. Stack two baking sheets together and line the top one with parchment paper.
In a food processor, blend the flour, sugar, baking powder and salt briefly. Add the chilled cubed butter and pulse to make a grainy mixture. Turn out into a large bowl. Make a well in the center and add in most of the whipping cream. Using a fork, blend slightly. Fold in the chopped Apricots, Raisins and Walnuts, adding in enough additional whipping cream as needed to make mixture hold together.
Turn out onto a floured work surface and knead briefly. Press into a round about 1 inch thick and 7-8 inches in diameter. Cut into 8 to 10 wedges. Place on the baking sheet. Sift confectioners’ sugar generously over each scone. Brush with melted butter and sprinkle with coarse sugar. Bake until lightly browned, about 16-18 minutes. Allow to cool briefly before serving.
Master Baker, Author