Buttermilk Apricot/Rhubarb Scones

Most fruit scones get their flavor from one source: chopped fresh or dried fruit folded into a plain dough. These take it further. Chopped dried apricots go into the dough, and apricot nectar replaces some of the buttermilk in the wet ingredients, giving every bite a double hit of apricot flavor; chewy fruit chunks plus a fragrant apricot-tinted crumb. Rhubarb is offered as a swap for spring, when the stalks come into season.

The technique tip worth highlighting: tossing the fruit in the flour-butter mixture before adding any liquid. Coating each piece in dry flour prevents them from clumping together and ensures even distribution through the dough. It’s the difference between scones with one big apricot ball in the middle versus scones with fruit in every bite.

The directions also offer a ‘cheat': knead the dough in the bowl rather than on a floured surface. Less mess, less handling, same result. Bakers who like the freedom of dropping or patting will appreciate it.

Pro Tips

• Use soft, pliable dried apricots, not hard leathery ones. Dry apricots stay tough in the dough; soft ones plump and meld with the buttermilk.
• Apricot nectar is in the canned juice aisle. Look for unsweetened or lightly-sweetened brands; heavily sweetened nectars throw off the sugar balance.
• Don’t skip the optional egg-white-and-sugar topping. The crackly sugar crust adds visual appeal and a textural snap.
• The dough is supposed to be sticky. Resist adding extra flour; flour your hands instead and pat gently.

Variations

• Sub fresh chopped rhubarb for the apricots when in season; the tartness pairs beautifully with the apricot nectar.
• Use yogurt in place of buttermilk for a slightly thicker, tangier version.
• Add 1 teaspoon vanilla extract or ½ teaspoon almond extract to the wet ingredients for added depth.