Side Pannel
Pistachio Apricot and Fig Scones
Pistachio Apricot and Fig Scones
- Recipe Submitted by maryjosh on 03/13/2019
Ingredients List
- 1 c. orange juice
- 1 c. figs coarsely chopped
- 2 tbsp. brown sugar
- 1 tbsp. water
- 1/2 c. pistachios
- 2 1/2 c. flour
- 3 tbsp. sugar
- 1 tbsp. baking powder
- dash of salt
- 1/2 c. cold unsalted butter
- 1 c. apricots chopped
- 2 eggs lightly beaten
- 1/2 c. cream or buttermilk I've used them both interchangeably in this recipe and both yield excellent results
- 2 tsp. vanilla
- 1-2 tbsp. cream or milk for brushing
- 2-3 tbsp. coarse sugar for sprinkling
Directions
In a medium bowl, combine chopped figs and orange juice. Set aside, and allow to soak for at least an hour. After soaking, drain the figs thoroughly. (Discard the OJ or you can use it for a quick glaze!)
Meanwhile, in a small bowl, combine brown sugar and water. Stir until sugar is dissolved.
Add pistachios, and toss to coat.
Spread pistachios on a well-greased baking sheet, and bake at 350 degrees for 5-7 minutes, or until they're golden and toasted.
Allow pistachios to cool completely. Coarsely chop them, and set aside.
In a large bowl, combine flour, sugar, baking powder, and salt.
Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.
Add the figs, pistachios, and apricots, tossing to combine well. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once we add the wet ingredients.)
In a small bowl, mix together eggs, cream, and vanilla.
Make a well in the center of the flour mixture, and pour the egg mixture into the well.
Mix altogether until just combined.
Turn dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball.
Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about 3/4-inch thick.
Brush the dough lightly with cream and sprinkle evenly with coarse sugar.
Using a long knife, cut into 8 wedges.
Carefully separate wedges on baking sheet, pulling them just slightly apart.
Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.
Cool completely. Enjoy!
Meanwhile, in a small bowl, combine brown sugar and water. Stir until sugar is dissolved.
Add pistachios, and toss to coat.
Spread pistachios on a well-greased baking sheet, and bake at 350 degrees for 5-7 minutes, or until they're golden and toasted.
Allow pistachios to cool completely. Coarsely chop them, and set aside.
In a large bowl, combine flour, sugar, baking powder, and salt.
Using a grater, grate the cold butter into the flour mixture. Fold butter into flour mixture until blended.
Add the figs, pistachios, and apricots, tossing to combine well. (Mixing them into the dry scone ingredients will ensure they are evenly distributed, and will avoid over-kneading once we add the wet ingredients.)
In a small bowl, mix together eggs, cream, and vanilla.
Make a well in the center of the flour mixture, and pour the egg mixture into the well.
Mix altogether until just combined.
Turn dough out onto a lightly floured surface, and knead dough 10-12 times. Gently form it into a large ball.
Place the dough onto a well-greased baking sheet and flatten into a circle about 10-inches in diameter, and about 3/4-inch thick.
Brush the dough lightly with cream and sprinkle evenly with coarse sugar.
Using a long knife, cut into 8 wedges.
Carefully separate wedges on baking sheet, pulling them just slightly apart.
Bake at 400 degrees for 16-20 minutes, or until edges are golden brown.
Cool completely. Enjoy!
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