Pistachio Orange Cherry Craisin Scones with Apricot Honey Butter
These amazing scones can be eaten any time of the day. After playing around with a couple of scone recipes I came up with these CANT GET ENOUGH Scones. The apricot honey butter is a absolute tasty bit of creamy deliciousness. Share these mouth watering melt in your mouth delights at your next brunch or treat the office team. They will love you for it.
These amazing scones can be eaten any time of the day. After playing around with a couple of scone recipes I came up with these CANT GET ENOUGH Scones. The apricot honey butter is a absolute tasty bit of creamy deliciousness. Share these mouth watering melt in your mouth delights at your next brunch or treat the office team. They will love you for it.
- 2 cups all-purpose flour
- 1/4 cup milk
- 1/2 cup margarine
- 2 1/2 teaspoons baking powder
- 1/3 cup sugar
- 1/3 cup of chopped pistachios
- 1/3 cup chopped cherry craisins
- 1 large orange zest of
- 1/2 cup mandarin orange drained
- 1/2 cup cold butter or 1/2 cup margarine
- 1 slightly beaten egg
- 2 tablespoons sugar (for topping)
- 1/2 cup butter (butter is fresher tasting) or 1/2 cup
- 1/2 cup margarine (butter is fresher tasting)
- 1 -2 tablespoon of raw wild natural honey
- 1/3 cup apricot preserves
- Carbohydrate 33.3326396161389 g
- Cholesterol 1.77083333189624 mg
- Fat 12.1756250327759 g
- Fiber 1.16325002816176 g
- Protein 4.55009791951499 g
- Saturated Fat 2.68775500666447 g
- Serving Size 1 1 (116g)
- Sodium 2888.95571585639 mg
- Sugar 32.1693895879771 g
- Trans Fat 0.68233020993535 g
- Calories 259 calories
Step-by-step
- Preheat oven to 400 degrees. Mix flour, sugar, baking powder, pistachio's, chopped cherry crasins, and orange zest together. Cut butter into small chunks and mix with dry ingredients. Use pastry cutter or fork and cut butter into dry ingredients until texture resembles course cornmeal. Mix milk, egg, and oranges together. Pour wet ingredients into dry ingredients. Stir until mixture pulls away from the sides. If mixture seems a little wet add a little more flour until it pulls away easily. Pour dough unto floured surface and knead 11 times. Remove dough carefully and place on cookie sheet forming a circle. Do not over handle the dough! Cut into 8 slices but don't separate pieces. Sprinkle with sugar and bake in oven until golden brown about 15-20 minutes. Serve warm with Apricot Honey Butter (recipe below).
- In small bowl whip butter until light and fluffy. Mix in honey and preserves by hand until blended. Adjust taste by adding a little more honey and preserves if necessary. Spread on warm scones. Store in air tight container in refrigerator.
The ingredient list fails to mention how the moisture content of drained mandarin oranges will destabilize standard dry-to-wet ratios if not managed precisely. Developing reliable results from this formulation requires strict adherence to technique, especially when scaling quantities up or down.
- Scaling this formula requires proportional adjustments to the leavening agents; multiplying flour and butter threefold does not mean tripling the baking powder linearly, or the chemical lift will taste metallic.
- Keep the butter or margarine at precisely 400 degrees Fahrenheit ambient oven heat by preheating the baking sheet alongside the oven for ten minutes prior to loading.
- Over-kneading activates the gluten strands in the all-purpose flour, destroying the flaky, crumbly texture necessary for a proper pastry. Stop kneading precisely at eleven turns.
- Drain the mandarin oranges in a fine-mesh sieve for fifteen minutes, pressing gently with a rubber spatula to extract excess liquid before adding them to the wet mixture.
Butter whipped for the accompanying spread demands room temperature softening to absorb the apricot preserves without breaking emulsion. Store leftovers in a sealed container in the refrigerator for up to five days.
