Apricot Cranberry Scones
January 1, 2021
As would be expected, the New Year in our house is always infused with a need for reflection. After the absolute flurry of activity during the holidays, all of a sudden time slows to a languid wandering toward the end of the year which is then punctuated by a sudden jump into a new chapter. This year the tone of reflection has a different texture and weight to it. 2020 seems inevitably defined by terms such as unprecedented, difficult, and lonely. All of this is true and should be honored for the impact that it has had on our day to day lives. At the same time, here at Erbe we are insistent that life can be as magical as it is difficult. We are driven to bring as much light, joy, and love to our lives and to our loved ones as can feasibly be managed. This is what inspired us to bring our explorations to you during this incredible year to prove to ourselves and to hopefully to at least one person that there is always something to depend on, something to cherish, and something that can bring a spark to our lives.
This New Year we want to insist that these are the things that matter most. The feeling you have when you are wearing your favorite dress, seeing loved ones you have missed, reading a quote that touches your heart, enjoying something you made with your hands. This is why for our New Year’s breakfast we are making scones. These scones are all of this and more. They are so simple, beautiful, and flavorful that it is a wonder to behold. The scones on their own are incredible plain but we added dried cranberries and dried apricots for their texture and flavor. Not to mention when baked they look as though they are studded with jewels. If you don’t have dried fruit, use what you have in the pantry. Nuts, chocolate chips, fresh fruit, all work incredibly well with this recipe. The point is, make it easy on yourself. We must insist that that you don’t skip topping the scone with sugar which adds a slight crunch when baked that is just perfection.
Although it seems to be a reach in terms of scones being a metaphor for the New Year, we think that even the small things should be honored and enjoyed to their fullest potential. This year has shown us this with exquisite precision. Without our depended upon activities, travel plans, get togethers, etc. we have been forced to remember that putting together some ingredients from our pantry, filling the house with the smell of baking scones, and producing something joyful to eat at the end is a gift and something to be grateful for. We sure are and we are grateful to you for doing this with us. Life is complicated, we are trying our best, we deserve some grace, and we deserve joy. Cheers to New Year full of potential, hope, and scones. We can’t wait to see the amazing adventures 2021 will bring.
Ingredients:
4 and ¼ cup All Purpose Flour
¼ cup Granulated Sugar
2 Tablespoons Baking Powder
Salt to taste
1 Orange Zested
3 Sticks Unsalted Butter (Cold and cubed)
4 Large Eggs
1 Cup Heavy Cream
1 Cup Dried Cranberries
1 Cup Dried Apricots cut into small cubes
Directions
Preheat oven to 400 Degrees Fahrenheit.
In a stand mixer or in a large bowl, combine flour, sugar, baking powder, salt, and orange zest until just combined. Add in the cold butter. If using a stand mixer, mix until the butter becomes the size of peas. If you are not using a stand mixer, take two knives or a pastry cutter, and cut the butter into the flour until the butter is the size of peas. Take your time. This step is important.
Whisk the eggs and cream together. Then slowly add to the butter/flour mixture and mix until just combined. Don’t over mix. Finally add the dried fruit and mix for just seconds longer. Tip the dough out onto a floured surface and knead slightly until the mixture comes together. Pat down with your hands or use a rolling pin to flatten into a large round that is 1 inch thick. We used a 3 inch fluted biscuit cutter to cut rounds out of the dough. You can cut into triangles, squares, or make smaller circles if you prefer. Adjust the baking time if necessary.
Place cut out scones onto parchment lined baking sheets. Brush the top of the scones with either a beaten egg if you have it or some cream. Sprinkle liberally with granulated sugar. Bake for 25 minutes rotating the pan halfway through. Begin checking the scones for doneness at 20 minutes. When baked they will be slightly golden brown and firm to the touch. The scones can be served warm or at room temperature.