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Perfect Apricot Scones: Best Easy Afternoon Tea Recipe

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These apricot scones are the kind of baked good that makes you look like you spent hours in the kitchen when you really didn’t. They come together in about 30 minutes of active work, and the rest is just oven time.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, very cold
  • 3/4 cup (180ml) heavy cream, plus more for brushing
  • 1 cup (150g) dried apricots, chopped
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place your stick of butter in the freezer for at least 15 minutes while you get everything else ready.
  2. If your dried apricots feel a bit tough, place the chopped apricots in a small bowl and cover them with boiling water. Let them sit for 10 minutes. Drain them well and pat them completely dry with a paper towel. If your apricots are already soft and pliable, you can skip this.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Remove the butter from the freezer. Using the large holes of a box grater, grate the entire stick of butter directly into the bowl with the flour mixture. Toss the grated butter with the flour using your fingers or a fork until each piece of butter is coated.
  5. Make a well in the center of the flour-butter mixture. Pour in the heavy cream and vanilla extract. Use a fork to stir everything together until a shaggy, crumbly dough forms. Do not overmix.
  6. Gently fold in the chopped, dried apricots with a few light turns of your fork.
  7. Turn the shaggy dough out onto a lightly floured surface. Gently bring it together with your hands, pressing it into a rough ball.
  8. Pat the dough into a circle about 3/4-inch thick. Use a biscuit cutter to cut out scones by pressing straight down. Do not twist the cutter. Gather the scraps, gently press them together, and cut out more scones. You should get about 8 scones.
  9. Place the cut scones on the prepared baking sheet, spacing them about 2 inches apart. Refrigerate for 15 minutes.
  10. Remove the scones from the fridge. Brush the tops with a little extra heavy cream. Bake for 14-18 minutes, or until the scones are puffed up and the tops and edges are a deep golden brown.
  11. Transfer the scones to a wire rack to cool for at least 10 minutes before serving.

Notes

Keep everything cold. Don’t overmix the dough. Use a sharp cutter. Chill before baking. Watch the oven. For gluten-free, use a 1-to-1 gluten-free flour blend. For vegan, use vegan butter and full-fat coconut cream.

Nutrition

Keywords: apricot scones, afternoon tea, scone recipe, easy scones, dried apricot scones

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