Apricot Almond Scones With Saffron Icing

Summer fruits are my favorite, and apricots are the ones I enjoy the most. 

I have never been picky with the shape of the fruits that I buy, but a few days ago, I came across an educational post from Natoora that I will mention here:

In pursuing aesthetic perfection in our foods, we have bred the character and flavor out of our stone fruits. Heritage varieties with knockout complexity in their flesh have been replaced by smooth-surfaced fruits that look bland as they taste.

This summer, seek out spots, scars, and streaks in your stone fruits. In return, you'll find next-level flavor.

The spots on stone fruits are far from the marks of spoiled fruit. They signal concentrated sugars, complexity, and intense flavor. When I went to the Marché to buy some apricots, I picked the ones with spots, and I have to admit that they were intensely flavorful.

These scones make a perfect breakfast or mid-day snack alongside some butter or whipped cream. Saffron holds a special place in my heart, and I feel the floral tones of saffron harmonize well with the sweetness of apricots. Since these scones contain almond flour, they have a very tender crumb. 

These scones are best when fresh. If you are not planning to eat them all on the same day, I suggest freezing the unbaked scones on a tray and putting them into a resealable food-safe bag when solid. You can bake them later directly from the freezer. It might just take a few more minutes for them to bake. 

Ingredients

For the scones

200 grams all-purpose flour

60 grams almond flour

60 grams granulated sugar

1 generous pinch of salt

1 1/2 tsp baking powder

100 grams cold butter, cubed

100 ml cold heavy cream 

1 tsp vanilla purée

4-5 ripe apricots, cut into small pieces

2 tbsp heavy cream for brushing the tops

For the saffron icing

3-4 tbsp powdered sugar

1-2 tbsp heavy cream

Few drops of freshly brewed saffron

Method

To make the scones

Preheat the oven to 200 C. Line the bottom of a baking tray with parchment paper.

In a large bowl, whisk together the flour, almond flour, sugar, salt, and baking powder. Add the chunks of cold butter and blend them into the flour with your fingers until the mixture is off-white and there are a few pea-sized pieces of butter left in the bowl. Fold in the cut apricots and gently toss them without squishing them.

In a small mixing bowl, whisk together the cold cream and vanilla and pour them over the dry mixture.

Use your hand or a wooden spoon to gently bring the dough together. If the weather is warm or the butter is getting soft, refrigerate the bowl for a few minutes before resuming.

Tip the dough onto a lightly floured surface. Press the dough into a rough rectangle. Gently fold it over itself. Rotate 90 degrees and fold again. Do this 2-3 times without over-working it. Press the dough into a rough rectangle of 1.5 cm thickness. Cut the dough with a sharp knife into eight rectangles (alternatively, you can use a tall round cutter for round-shape scones). Place the cut scones onto the baking tray and freeze for 15 minutes.

Brush only the top of the scones with some heavy cream and bake for 20 minutes. Reduce the temperature to 180 C, and continue baking for another 10-15 minutes or until the scones are golden brown. Let them cool for 10-15 minutes before transferring them into the cooling rack.

To make the saffron icing

I have to admit that I rarely measure my ingredients when making this sort of icings. I mostly rely on my instincts, which I believe is a powerful tool when cooking.

Put the powdered sugar in a small bowl and add the cream slowly until the consistency is right and pourable (not too thin/thick). Add a few drops of saffron to reach the desired shade. Pour the icing over the scones and decorate with fresh or dried flowers.

Enjoy with some butter or whipped cream on the side.