Apricot Scones
Buttery, flaky scones studded with dried apricots and a hint of orange zest. Perfect for breakfast, brunch, or afternoon tea with jam and cream.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold buttercubed
- 1/2 cup dried apricotschopped
- 1 tablespoon orange zestfresh
- 1/2 cup heavy creamplus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with some larger butter pieces.
- 4
Stir in chopped apricots and orange zest.
- 5
In a small bowl, whisk together cream, egg, and vanilla. Pour into flour mixture and gently stir until just combined.
- 6
Turn dough onto a floured surface and gently pat into a 3/4-inch thick circle. Cut into 8 wedges.
- 7
Place scones on prepared baking sheet, brush tops with cream, and bake 15-18 minutes until golden brown.
- 8
Cool on wire rack for 5 minutes before serving. Serve warm with butter, jam, or clotted cream.
💡 Pro Tips
Keep butter cold for the flakiest scones. Don't overwork the dough - it should be slightly shaggy. If apricots are very dry, soak in warm water for 5 minutes and pat dry.
🔄 Variations
Substitute dried cranberries or cherries for apricots. Add 1/4 cup chopped almonds for extra texture. Try lemon zest instead of orange.
🏠 Storage
Best served fresh but can be stored covered for 2 days. Freeze unbaked scones and bake from frozen, adding 2-3 extra minutes.