The Pioneer Woman Tasty Kitchen
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Apricot Scones with Orange Glaze

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Prep:

Cook:

Level: Easy

System:

32

Description

A healthy, light, fluffy egg-less scone, filled with fresh apricots and topped with a sweet orange glaze.

Ingredients

  • 2 cups White Whole Wheat Flour (or All-purpose Flour)
  • 2-½ teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ¼ cups Sugar
  • 5 Tablespoons Earth Balance Margarine Or Butter, Cut Into Small Pieces
  • ¾ cups Apricots, Fresh, Diced Small
  • ½ cups Plus 2 Tablespoons Coconut Milk, Unsweetened (from Carton), Divided
  • ½ teaspoons Vanilla Extract
  • ½ Tablespoons Turbinado Sugar (sugar In The Raw)
  • 2 Tablespoons Powdered Sugar
  • 1-½ teaspoon Orange Juice

Preparation

Preheat oven to 375 F. Line a baking sheet with parchment paper; set aside.

Combine flour, baking powder, baking soda, salt and sugar in a large bowl. Cut in butter with a pastry blender or a fork until mixture resembles coarse meal. Stir in apricots. Add 1/2 cup plus 1 tablespoon coconut milk and the vanilla extract and gently stir, just until moist.

Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.

Form dough into an 8 x 8 square. If dough is sticky, sprinkle with a pinch more flour. Cut dough into 4 even rows, cutting horizontally and vertically. Then cut the squares in half diagonally, into triangles. I used a pizza cutter for easy cutting.

Carefully transfer dough to prepared baking sheet. With a pastry brush, brush the remaining 1 tablespoon of coconut milk over scones and sprinkle with turbinado sugar.

Bake in the oven for approximately for 9-11 minutes or until golden. Remove pan from oven and set on a rack. Let scones cool on baking sheet for two minutes and then transfer scones to a wire rack.

In a small bowl add powdered sugar and orange juice and mix until smooth. With a pastry brush, brush the scones with the glaze mixture. Let the glaze harden for a few minutes and serve.

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