yield: 12 scones
Ice-cold fairlife whole ultra-filtered milk is the secret to the tender, flaky crumb in these apricot-studded scones. But that’s not all! A brush of the protein-rich fairlife whole ultra-filtered milk with an extra sprinkle of demerara sugar before baking creates a perfect deep golden color and lightly sweetened crunch on the finished scones. A bonus for those who are lactose intolerant—your days of finding a baking substitute are over.
2 3/4 cups unbleached all-purpose flour, plus more for dusting
1/2 cup cold unsalted butter
1/3 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 1/2 cup finely chopped dried apricots
2 large eggs
1/2 cup fairlife whole ultra-filtered milk, plus more for brushing
1/2 teaspoon pure vanilla extract
2 teaspoons demerara or turbinado sugar (optional)
special equipment: parchment paper
Preheat oven to 425ºF with rack in middle. Line a baking sheet with parchment paper. Dust with flour.
Cut butter into small cubes, then freeze until very cold and firm, about 15 minutes. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt.
Using your fingers, work chilled butter into flour mixture until mixture resembles coarse meal with some butter chunks large and less incorporated. Stir in the apricots. Make a well in center; set aside.
In a second bowl, whisk together eggs, fairlife ultra-filtered milk and vanilla. Add liquid ingredients to dry ingredients. Stir just until combined. (Dough should be slightly tacky, but not sticky. If sticky, dust with flour.)
Transfer dough prepared baking sheet. Divide in half, then pat each half into a 6-inch round, about 3/4-inch thick. Cut each round into 6 wedges. Gently pull apart wedges and arrange 1 inch apart. For extra flaky texture and best rise, transfer pan to freezer and chill scones until cold, 15 to 20 minutes. Brush tops with remaining fairlife ultra-filtered milk, then sprinkle with demerara sugar, if using.
Bake scones until lightly golden, 18 to 20 minutes. Cool on baking sheet on a wire rack. Serve warm or at room temperature.
Make ahead: Rolled and cut scone dough can be frozen in an airtight container up to 1 week. Bake directly from the freezer, increasing baking time as needed.