Farmhouse Bed and Breakfast Apricot Scones
Indulge in the rustic charm of these Farmhouse Bed and Breakfast Apricot Scones, a delightful treat that blends buttery layers with bursts of sweet, tangy dried apricots. Perfectly golden with a tender crumb, these scones are made with simple yet luxurious ingredients like heavy cream and cold butter for that flaky texture reminiscent of a countryside B&B. A light brushing of cream and optional coarse sugar topping adds a bakery-quality finish. Ready in just 35 minutes and ideal for breakfasts, brunches, or afternoon tea, these scones pair beautifully with clotted cream, jam, or a steamy cup of coffee. Elevate your mornings with this easy-to-make recipe that captures the essence of rustic comfort and homey decadence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (cold, diced)
- 0.5 cup heavy cream
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup dried apricots (chopped finely)
- 2 tablespoons heavy cream (for brushing)
- 2 tablespoons coarse sugar (optional, for sprinkling)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together to distribute the ingredients evenly.
Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and gently stir until the dough just starts to come together (do not overmix).
Add the chopped dried apricots to the dough and fold them in gently to distribute evenly.
Turn the dough out onto a lightly floured surface and shape it into a round disk about 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges (like slicing a pizza).
Place the scone wedges onto the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the additional heavy cream and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on the edges and the tops feel firm to the touch.
Remove the scones from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature with your favorite toppings, such as clotted cream or jam.
Nutrition Facts
Calories |
2815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 111.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 136 mg | 10% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1069 mg | 23% | |
*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.
