Buttermilk Apricot Scones
These delightful Buttermilk Apricot Scones are the perfect blend of tender crumb and bursts of sweet, tangy dried apricots. Made with rich buttermilk and a touch of vanilla, these scones are irresistibly moist and aromatic, offering a bakery-quality treat right from your oven in just under 35 minutes. Cutting in cold butter creates flaky layers, while a sprinkle of coarse sugar before baking adds a satisfying crunch to every bite. Serve these golden scones warm with a dollop of clotted cream or your favorite jam for an indulgent breakfast or an elegant afternoon tea. Easy to make yet utterly impressive, this recipe is your go-to for a simple yet sophisticated baked good that will wow family and friends alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold)
- 0.5 cup Dried apricots (chopped)
- 0.67 cup Buttermilk
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk or cream (for brushing)
- 2 tablespoons Coarse sugar (optional, for sprinkling)
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, sugar, baking powder, baking soda, and salt.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
Mix in the chopped dried apricots, ensuring they are evenly distributed throughout the mixture.
In a small bowl or measuring cup, whisk together the buttermilk and vanilla extract.
Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a fork until just combined. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Avoid overworking the dough to keep the scones tender.
Pat the dough into a circle about 1 inch thick and 7 inches in diameter. Cut the dough into 8 wedges (like a pizza) and place them on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones lightly with milk or cream and, if desired, sprinkle with coarse sugar for added sweetness and texture.
Bake in the preheated oven for 18–20 minutes or until the scones are golden brown and firm to the touch.
Remove the scones from the oven and let them cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 3369 mg | 146% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 138.9 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 323 mg | 25% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1452 mg | 31% | |
*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.
