Apricot, cranberry and almond whipped cream scones
- September 2015
- Makes 8 large or 12 small
- Hands-on time 25 min, oven time 12-15 min
These wonderfully light scones are made with whipped cream, honey, dried apricots and cranberry for a fruity twist on classic cream tea.
If you like the sharp notes cranberry brings to a bake, you’ll also love our gluten-free apple and cranberry loaf cake.
- 19.2g (10.7g saturated)
- 24.2g (8.3g sugars)
- 80g dried apricots, chopped
- 40g dried cranberries
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 120g plain wholemeal flour
- 130g all-purpose flour, plus extra for dusting
- 1 tbsp baking powder
- 2 tsp finely grated orange zest
- ½ tsp fine sea salt
- 85g very cold unsalted butter, cubed
- 35g flaked almonds
- 240g double cream, well chilled
- 40g clear honey
For the glaze
- 1 large free-range egg
- Demerara sugar for sprinkling
- Heat the oven to 220°C/200°C fan/gas 7. Position a rack in the centre of the oven and line a large baking sheet with baking paper. In a small heatproof bowl, combine the apricots, cranberries, vanilla extract and almond extract with 30ml water. Heat in the microwave on high for 45 seconds or until steaming (or in a small saucepan on the hob). Cover the bowl with cling film or a clean tea towel and set aside.
- Meanwhile, in a large bowl, whisk together the flours, baking powder, orange zest and salt. Add the butter then, using your fingertips, rub the butter into the dry ingredients until the mixture resembles a coarse powder without any obvious chunks of butter.
- Uncover the bowl of dried fruit. The fruit should be nicely plumped without much liquid in the bowl (drain off any excess). Lightly pat the fruit dry with kitchen paper, then add to the flour mixture along with the flaked almonds and toss with your hands to combine.
- In a medium bowl, combine the cream and honey. Using a handheld mixer, beat the cream to soft peaks (see Shauna’s introduction). Using a large, flexible spatula, gently fold the honeyed whipped cream into the flour mixture. It will look quite dry at first, but after several folds the dough will begin to come together. When no large puffs of cream remain visible, stop folding – don’t overmix (see Shauna’s tips).
- Lightly flour a work surface and turn out the dough – it will be soft and sticky (see Shauna’s tips). Gently knead the dough 5-6 times until smooth, then shape into a neat disc about 20cm across. Using a large knife, cut it into 8 large wedges (or 12 small wedges). Put the scones, evenly spaced, on the prepared baking sheet.
- In a small bowl, whisk the egg with 1 tbsp water until smooth. Using a pastry brush, lightly brush the scones with the egg wash, followed by a generous sprinkling of demerara sugar.
- Bake for 13-15 minutes until the scones are golden all over. Transfer to a wire rack to cool. Serve just warm or at room temperature.
Shauna says; “Whenever I use citrus zest in a recipe, I reach for unwaxed, organic fruit. This dough is a sticky one, but it results in moist, fluffy scones. To limit the messiness, keep the dough as cool as possible while it comes together and don’t overwork it – a dough scraper (like the ones bread-makers use) is helpful for keeping the dough moving on the board without having to squish it with warm hands or add too much flour.”
Scones are always best eaten still warm from the oven, but they’ll keep in an airtight container at room temperature overnight once cooled. Sprinkle them with a little water, then warm through in a medium oven before serving.
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