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Almond Apricot Scones with Vanilla Bean Glaze

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Contributed by Chef Akasha

I cater promotional events in Hollywood surrounding award shows like the Oscars and the MTV Movie Awards. For these events I create an organic kitchen where I serve breakfast, lunch and snacks. I usually make extra scones for the workers to snack on while we are setting up, because everyone is always hungry. When the guests start arriving we serve these scones with scrambled egg whites and Silk Soy Lattes. You can also use 1 cup of fresh seasonal berries or chopped fruit instead of the dried apricots and almonds. I usually use whatever I find fresh at the farmers market and some of my favorite combinations are candied ginger and fresh plums or apples and dried cranberries. The glaze can be optional, but now that organic powdered sugar is available, I always make the glaze.
Makes 24 scones

2 cups all purpose unbleached flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup Silk Plain or Unsweetened Soymilk
1/4 cup orange juice
2 teaspoons grated orange zest
1/4 cup canola oil
1/2 cup dried apricots, chopped
1/2 cup coarsely chopped roasted almonds
Vanilla-Orange Glaze

1. Preheat the oven to 375°.
2. In a large bowl, combine the flour, sugar, baking powder, and baking soda.
3. In a separate bowl, whisk together the soymilk, orange juice, orange zest and canola oil.
4. Pour the wet mixture into the dry and mix together with a wooden spoon, stirring with as few strokes as possible. Add the chopped apricots and almonds, mixing lightly. Drop the batter by rounded tablespoons on to parchment lined baking sheets. Bake for 12-14 minutes or until tops are lightly browned. Let cool, and prepare the glaze.

Orange-Vanilla Glaze
2 cups confectioners sugar
1/4 cup orange juice
1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
2 teaspoons softened unsalted butter
1. Sift the confectioners sugar into a bowl. Whisk in the orange juice, vanilla, orange zest, and the softened butter. Whisk until smooth and creamy. Spread on cooled scones.