4 cups all purpose flour, plus extra for dried apricots
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons salt
4 tablespoons cold unsalted butter, cut into 1/2" dice
1 3/4 cup cold low fat buttermilk, shaken
1 tablespoon orange zest
1 cup chopped dried apricots
1. Preheat oven to 375 degrees.
2. Line a baking sheet with parchment paper.
3. Add the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment, or use your handheld electric mixer. Mix the dry ingredients on low speed.
4. Add the butter and mix on low speed until the butter is completely mixed into the dry ingredients. Using a fork, beat the egg, buttermilk, and zest in a measuring cup. Turn the mixer on low speed, and slowly add the wet ingredients to the dry ingredients. Combine the dried apricots with one tablespoon of flour, then mix into the dough on low speed just until combined. The dough is VERY wet!
Pour the dough out onto a well floured surface and knead a few times until it's in the shape of a round loaf. Place on the prepared baking sheet. Using a serrated knife, cut a small "X" into the center. Bake 45-55 minutes or until a cake tester comes out clean. Cool on a wire rack.