Scones with dried apricots, chocolate and orange zest
8 servings
60 minutes
Scones with dried apricots, chocolate, and orange zest are a true delight that embodies the best traditions of British baking. The airy dough is tender and crumbly, melting in the mouth and revealing warm fruity notes of apricot, the bittersweet taste of chocolate, and the refreshing citrus freshness of orange. These scones are perfect for a cozy English-style tea time and can be served with butter, honey, or even a light cream. Historically, scones originated in Scotland where they were served with morning tea but over time they became popular throughout the UK and beyond. The combination of dried fruits, chocolate, and citrus makes this version unique and refined, turning simple baking into an exquisite treat for the most discerning gourmets.
1
For the test, sift flour into a bowl, add salt, baking powder, orange zest (from one orange), and sugar. Add diced chilled butter to the mixture and mix until large crumbs form.
- Wheat flour: 300 g
- Salt: 0.3 teaspoon
- Baking powder (raising agent): 2 teaspoons
- Orange zest: 1 piece
- Sugar: 90 g
- Butter: 60 g
2
Wash the dried apricots, soak for 5-10 minutes, and then cut into small pieces.
- Dried apricots: 100 g
3
Whisk the egg, pour in the cream, and mix well. Transfer the egg-cream mixture to a bowl with flour and mix with a fork until a soft dough forms (do not knead for long!). The dough will be sticky and loose.
- Chicken egg: 1 piece
- Single cream 10% fat: 125 ml
4
Add pieces of dried apricot and chopped dark chocolate to the dough. Knead the dough so that the chocolate and apricot are evenly distributed throughout. Roll the dough into a ball, place it in a bowl, cover with plastic wrap, and refrigerate for 30 minutes. (It's okay if the dough sticks to your fingers; that's how it should be.)
- Dried apricots: 100 g
- Dark chocolate: 50 g
5
Roll out the dough to a thickness of 1.5–2 cm and cut out round flatbreads with a diameter of 5–6 cm using a mold or glass.
6
Place the scones on a baking tray lined with parchment paper. Brush with egg yolk. Bake at 190 degrees for 20-30 minutes. The scones are ready.
- Egg yolk: 1 piece
