Apricot Orange Scones with Cranberry Butter

Apricot Orange Scones with Cranberry Butter

3 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup chilled unsalted butter, cut into pieces
1/2 cup chilled solid vegetable shortening, cut into pieces
1 cup chilled buttermilk
3/4 cup diced dried apricots
1 tablespoon orange zest
2 tablespoons buttermilk, for tops
demerara, turbinado or white sugar, for tops
cranberry butter (recipe follows)

Preheat oven to 400 degrees. Line a large baking sheet with foil or parchment paper.

Stir flour, 1/3 cup sugar, baking powder, salt and baking soda in a large bowl to blend. Add butter and shortening. Using fingertips, rub in until coarse meal forms.

Add 1 cup buttermilk, diced apricots and orange zest. Stir gently until dough comes together in large moist clumps.

Gather dough into a ball. Transfer to lightly floured work surface. Gently knead 3 or 4 times to combine well.

Divide into 3 equal pieces; flatten into 3/4-inch thick rounds. Using floured knife, cut each round into 8 wedges. Transfer to prepared baking sheet. Brush tops with remaining buttermilk and sprinkle with sugar.

Bake scones until light golden brown, 12 to 15 minutes. Serve warm or at room temperature, with cranberry butter, if desired.

Cranberry Butter

3 tablespoons dried cramberries
1/2 cup boiliing water
1 stick unsalted butter, room temperature
pinch salt
2 to 3 tablespoons confectioner's sugar

Pour boiling water over cranberries and let sit for 10 minutes. Drain berries well and chop. Whip the berries, butter, salt and sugar to your taste. Chill for at least an hour before serving.