Apricot Scones
Treat yourself to the perfect balance of buttery richness and fruity sweetness with these delectable Apricot Scones. Made with tender chunks of dried apricots, these scones are soft and flaky, thanks to the cold, cubed butter and a gentle mixing technique that ensures a light texture. A hint of vanilla and a splash of heavy cream add a luxurious depth of flavor, making each bite irresistibly moist. These easy-to-make scones come together in just 35 minutes, making them an ideal treat for breakfast, brunch, or afternoon tea. Serve them warm with a dollop of butter, jam, or clotted cream for a bakery-worthy experience. Perfect for elevating your morning routine or impressing guests, these Apricot Scones are a must-try recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 cup granulated sugar
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup dried apricots, chopped
- 0.75 cup heavy cream, plus extra for brushing
- 1 unit large egg
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your hands, mix until the mixture resembles coarse crumbs.
Stir in the chopped dried apricots, ensuring they are evenly distributed.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, gently stirring until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together and forms a cohesive mass.
Shape the dough into a 6-inch round disc about 1-inch thick.
Use a sharp knife to cut the disc into 8 wedges.
Transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a little extra heavy cream for a glossy finish.
Bake in the preheated oven for 12-15 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or cream.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 104.6 g | 523% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 102.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 247 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
