Apricot Scones
Starting the weekend with these extra large flaky apricot scones studded with fresh apricots and topped with a sweet almond glaze. These scones have light buttery slightly sweet layers along with bright tart flavour of the apricots. The fresh apricots keep the dough moist and they seem to melt as the dough bakes.
The combination of the subtle almond flavour together with the sweet/tart apricots is a winner.
The whole mixture is made by hand, no need for a mixer here.
- Mix the dry ingredients.
- Mix the wet ingredients in another bowl.
- Cut the apricots.
- Everything then gets mixed together.
- Into the oven to bake.
- Glaze once cooled.
- Enjoy!
I used fresh apricots because I had a few apricots that were close to being too ripe. If you don’t have apricots, used a different fruit.
Apricot Scones
Ingredients
- 2 ½ cups (360g) cake/pastry flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup organic sugar
- 1 tbsp lemon zest
- 8 tbsp (113g) cold butter, cut into small pieces
- 1 large egg
- ½ tsp almond extract
- ¾ cup buttermilk or kefir
- 2 apricots, ½ – ¾ cup, cut in small chunks
For the Glaze
- 1 cup powdered sugar
- ¼ tsp almond extract
- 1 tbsp warm water, add more as needed for consistency
- ¼ cup slivered almonds, toasted
Instructions
- Preheat oven to 375°F.
- In a medium size bowl, mix together flour, baking powder, salt, sugar and lemon zest.
- Cut the butter into the dry ingredients, using a pastry cutter.
- Mix until the butter is combined with the flour; it should have small lumps of butter.
- Whisk the egg, almond extract and buttermilk together.
- Add egg mixture to the dry ingredients, stirring gently until everything is well-moistened and just combined.
- Dump the mixture onto a floured surface and gently work the dough into an 8” circle. Cut the dough into 4 or 6 pieces, depending on how large you want your scones. I cut mine into 4 pieces, as I wanted extra large scones.
- Transfer to a parchment-lined baking sheet.
- Bake the scones for 20 to 25 minutes until the tops are golden.
- Remove from oven and allow to cool on a wire rack.
- Once completely cooled, mix the powdered sugar, almond extract and water in a small bowl.
- Drizzle over the top of the scones and sprinkle a few toasted almonds on each scone.
- Store in an airtight container for 3 days. They freeze well.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Breakfast & Brunch, Desserts & Baking
Hi Sara,
I just made these and the flavor is outstanding…..I brushed the tops with half and half and put sliced almonds on top and sprinkled with turbinado sugar. However, my dough was very wet which I have found can be the case with scones and mine were more cakey inside and flatter vs. Flaky and tall like yours. Can you give us some tips/tricks or maybe do a video we can watch? Regardless, they are quite yummy. Thank you! Michelle
Hi Michelle,
The butter needs to be really cold. Also it’s best to weigh the flour. Once you dump the mixture out, don’t overwork the dough. I hope this helps.
Thanks for trying my recipe.