Zaarbucks Famous Apricot Almond Scones
Indulge in the irresistible flavors of Zaarbucks Famous Apricot Almond Scones, a delightful treat that’s perfect for breakfast, brunch, or an afternoon snack. These tender, golden scones combine the sweetness of chopped dried apricots with the nutty crunch of toasted sliced almonds, creating a harmonious blend of textures in every bite. Made with a buttery, all-purpose flour dough, and subtly enhanced with vanilla and a drizzle of heavy cream, these scones are perfectly moist and flaky. Finished with a sprinkle of coarse sugar for a touch of sparkle and crunch, they bake to perfection in just 15 minutes. Whether served warm with a dollop of clotted cream or enjoyed plain alongside your favorite tea or coffee, these crowd-pleasing scones are a must-try for any baking enthusiast.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.75 cup dried apricots (chopped)
- 0.5 cup sliced almonds (toasted)
- 0.66 cup heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract
- 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, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the chopped dried apricots and toasted sliced almonds until evenly distributed.
In a small bowl, mix together the heavy cream and vanilla extract.
Create a well in the center of the dry ingredients and pour in the cream mixture. Gently mix until the dough just comes together. Do not overmix.
Transfer the dough to a lightly floured surface and shape it into a disk about 1 inch thick and 7 inches in diameter.
Using a sharp knife or bench scraper, cut the disk into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving some space between them.
Brush the tops of the scones with a little heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 12–15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 391.0 g | 142% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 178.1 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2084 mg | 44% | |
*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.
