Triple Citrus Scones Recipes

Steps:

• 1. Add butter, apricots and craisins; mix until butter is pea-sized. Use fingers to work butter into dry mixture.
• 2. In separate bowl, combine egg and egg white, buttermilk and orange rind. Add this liquid to dry ingredients and mix it just until it comes together.
• 3. Using your hands knead several times (6-8) in bowl, then place dough on lightly floured board.
• 4. Form dough into a 12 x 6 inch rectangle. Cut into 12 triangular pieces. At this point you may sprinkle coarse sugar granules on top.
• 5. Bake on cookie sheet at 350 degrees for 13-16 minutes or until lightly browned. You may use a powdered sugar glaze drizzled over the warm tops.

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
• Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
• Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
• In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.