Apricot + Orange Scones
I've been following Perfectly Imperfect Produce on Instagram for about a year. Their goal is to reduce food waste in Northeast Ohio by collecting fruit and vegetables from farmers and wholesalers that are unique in size, shape, or color as well as surplus crops. These items are then distributed to customers in various boxes (mini, small, large, fruit only, vegetable only, organic) throughout the Northeast Ohio area. Dave and I ordered a Trial Box last weekend and our shipment arrived today. Since I was off work for another cold day I immediately got to work using some of the ingredients from our box. These scones turned out great -- the flavors of the fresh apricots and orange zest/juice paired nicely together. Dave enjoyed the balance of flavor and texture that came from the glaze, apricot, and pecan.
A Vegetarian & Cooking original.
In our Trial Box we received two bell peppers, two large potatoes, four onions, five apricots, three oranges, two grapefruit, two tomatoes, two crowns of broccoli, and one head of cauliflower.
-2 cups all-purpose flour
-1/4 cup granulated sugar
-1 tablespoon baking powder
-1/4 teaspoon coarse salt
-The zest of one orange
-5 tablespoons cold butter, cubed
-1/4 cup 1% milk
-1 large egg
-1 tablespoon vanilla extract
-Juice of 1/2 an orange
-3 apricots, diced
-1/4 cup pecans, chopped
-1/2 cup powdered sugar, sifted
-2-3 tablespoons of fresh orange juice added one at a time
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the butter and use a pastry blender or your hands to cut the butter into the dry ingredients until the butter is the size of small peas.
In a smaller bowl, whisk together the milk, orange juice, egg, and vanilla extract. Add to the dry ingredients and mix together until the dough starts to form. Add the apricots and continue to mix until the dough forms a ball.
Pour the dough onto a lightly floured surface and pat into a disk about an inch thick. Cut into 8 triangles.
Place on the prepared baking sheet and bake for 15-18 minutes or until golden brown. Allow the scones to cool completely.
To make the glaze, whisk together the powdered sugar and orange juice to make a thick glaze. Pipe over the scones once they have cooled.