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Friday, August 17, 2012

Apricot Scones

I've got a buttermilk scone recipe that is easy and delicious. These tender scones will have a dark-gold outer crust, and a light-gold, moist inner crumb. They'll taste mildly of butter and vanilla. Perfectly flaky breakfast pastries with a touch of sweetness and just the right amount of apricots. 

5 apricots
2 cups flour (I use Canadian)
2 tsp baking powder
1/2 tsp baking soda
3 tbs sugar
1/2 tsp salt
2.5 oz unsalted butter, cold
1/2 cup buttermilk, shaken and cold
1 large egg

1 egg white
1.5 cups powder sugar
1 tsp vanilla bean paste

 Preheat oven to 425F degrees.
Bring a small pot of water to a boil. Gently place apricots in water and allow to simmer for 1 minute.Transfer the apricots from the boiling water to the cold water.  
When cool enough to handle, using a pairing knife, peel the skin off of the apricots.
Cut them into a dice and set aside to cool. Then fold em in flour. Mine came out mushy because I boiled em after I took out the seed. Boil first take seed out later:) 
Place flour, baking powder, baking soda, sugar, and salt in large bowl. Whisk together until thoroughly combined.
Using a box grater, grate the cold butter into the flour mixture.
Working quickly, and using your hands, mix the butter into the flour mixture until it resembles a coarse meal.
Measure out the buttermilk in a measuring cup and add the egg; beat until combined.
Gently stir in apricots, being sure to coat them in the flour mixture.
 Pour in the buttermilk and mix until the dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to a liberally floured countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the scones flat to a 1-inch thickness. 
Cut the scones into 8 wedges or you can use a biscuit cutter. Place the scones on a parchment-lined baking sheet. I used a Non-Stick Dehydrator Sheets.
I made 2 batches. Transfer the baking sheet to the hot oven and bake until scones are light brown, 12 to 15 minutes.
 Cool on a wire rack for at least 10 minutes.
To make glaze: Mix egg white with powdered sugar add vanilla bean.
Dip the scones into the glaze. Let it dry for 15 min.
Enjoy with your favorite drink!!!

This recipe was adapted from A Cozy Kitchen.


  1. So Many little steps! But looks absolutely yummy. Defiantly on my to do list. Thank you for your awesome
    Posts. I Check your site daiy.

    1. This is an easy recipe. You don't even have to use mixer. I took me like 15 min to make em. The taste is rewarding:) Homemade taste the best:)))))))))))
      ¸.•*❇*•.¸Thank you so much¸.•*❇*•.¸

  2. Lovely scones! I like the idea of adding apricots. I've never tried it like that before.

    1. It taste awesome:)
      (¯`*•.¸(¯`´•...Thanks, Laurie...•´´¯)¸.•´´¯)

  3. As an apricot fan, this sounds like a scone that would go over, in my house. Thanks for sharing.

    1. You are welcome Chaya:))) Hope you love em as much as I did:-)

  4. These look so the idea of adding apricots. Thanks for the plug for Canadian flour. you know the wheat grown for the flour in Canada is the seeds that were brought over form the Ukraine over a century ago by the Ukrainian Pioneers who settled here. Thanks for sharing your recipe. Iryna.

    1. Thanks, Iryna for letting me know about Canadian flour. Now I know why it's the best:)))
      Apricots go so well in scones♥¸.•*´¯*♥

  5. Hi Lea, today I'm collecting recipes using apricots and/or nectarines. Please drop me a line on if you are ok with me linking to your post on Carole's Chatter. Cheers

  6. Yum! I love scone sand your scones look delicious~ I have never used a box grater to grate my butter for scones before....I can't wait to try this:) Lynn @ Turnips 2 Tangerines

    1. This recipe is really delicious:)

  7. Your scones look delish and I love the addition of fresh apricots.

    1. Me too:) I does add yummy taste to scones:)))

  8. Hi Lea,
    I can't wait to try making these scones.
    Could you give me an idea what I can switch apricots with?
    Thank you,


    1. Hi Natalya,
      You can switch apricots with blueberry, strawberry, raspberry, apple, chocolate chips and dried fruits. These can even be savory ones with chives, cheddar cheese and herbs :)

    2. Thank you, Lea for your prompt reply.
      I tried making these, turned out great! Wonderful
      easy recipe.
      What temperature do you cook them on?
      I tried 375 and they started to burn, then I reduced to 300.


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