I took the original recipe for my favorite scones from the community cookbook Creekside Two. The recipe was submitted by a good friend, Deb, who is an excellent cook. I have wanted to experiment with okara in it for a long time, and yet I hesitated. This is a great recipe just as it is, always getting such good results, and frankly I didn’t want to mess up a good thing. But I do have this mountain of okara to constantly deal with. And then I came across another fun event: Waiter, there’s something in my...which is hosted by Andrew from Spittoon Extra. This month featured dried fruit and nuts. Finally, a great excuse to adapt my favorite scone recipe. I am happy to report that the scones baked up just beautifully!
Okara Apricot Scones with Pecans •
Preheat oven to 425 degrees.
In a large mixing bowl combine:
2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
Stir this with a fork to mix well. Then add:
1/2 cup dried chopped apricots
1/4 cup golden raisins
In a small mixing bowl combine:
1 cup heavy cream
1/2 cup wet okara (this is referring to the okara straight from your machine, not dried or drained)
Set aside for top of dough:
3 tablespoons butter, melted
2 tablespoons sugar
1/4 cup chopped pecans
Add wet ingredients to the dry ingredients and mix until just combined. DO NOT OVER MIX. The dough will be quite sticky. Transfer dough to a lightly floured board. Knead 8 or 9 times, then pat into a 8 inch circle. Spread 3 tablespoons melted butter on top and sides of dough circle; and sprinkle sugar and chopped pecans on top. Cut circle into 8 wedges; put them on an ungreased cookie sheet roughly 1 inch apart. Bake 15 minutes, or until golden brown around edges.
Original Scone Recipe •
2 cups unbleached white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup dried fruit
1/4 cup golden raisins
1-1/4 cups heavy cream
3 tablespoons butter, melted
2 tablespoons sugar
Follow mixing directions above.
