Wednesday, June 13, 2012

Fresh Apricot Scones

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I love scones and I love apricots so it only makes sense to combine the two, for a scrumptious snack or breakfast, to go along with coffee, tea or an ice cold glass of milk!

I have adapted this recipe from the Washington State Fruit Commission and it's a winner!


2 cups unbleached flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup cold butter, cut into 1/2-inch pieces

1 cup washed, diced, fresh apricots

3 tablespoons milk

2 eggs

  • In a large mixing bowl whisk flour, sugar, baking powder and salt.
  • Add butter and cut into flour mixture or rub butter into the flour with your thumb and fingers until mixture resembles coarse cornmeal.
  • Add apricots and toss until pieces are coated with flour mixture.
  • Whisk milk and eggs together in a small bowl; add to flour mixture and mix with a fork until all flour is moistened.
  • Preheat oven to 425F
  • On a lightly floured board, knead dough gently about 10 times, dust board with flour, as needed, to keep dough from sticking.
  • Pat dough into a 3/4-inch thick round (7-inches across); cut into 8 pie-shaped pieces with a floured knife (I use a floured meat cleaver).
  • Place dough on parchment paper-lined or lightly oiled baking sheet.
  • Brush scones with milk and sprinkle with granulated sugar.
  • Bake 12 to 15 minutes or until golden brown and a wooden pick inserted near the center comes out clean.
Cut your cold butter into 1/2 to 1/4-inch pieces.

Butter cut into flour mixture resembles course cornmeal.

Chopped apricots.

I doubled the recipe so I could but some scones in the freezer to bake later.

Pat into a 7-inch round.

Cut round into 8 pie-shaped pieces.

Tip: Apricot season is short so, extend it by making a double batch of these Fresh Apricot Scones. There is nothing better than knowing you have a freezer full of back-ups for those busy days or when unexpected company drops by!

Place extra scones on parchment-lined baking pan; transfer to freezer to harden.

Pack frozen scones between layers of waxed paper.

Add a label with contents, date, baking temperature and baking time.

Making scones is easy! I love the crunchy, outer sugar-coated layer! I love the tender, tasty interior . . . plain . . . with flecks of lemon zest . . . plump raisins or berries and, my most favorite . . . tender bits of tangy apricot! Scones may be served plain or with butter; with a dollop of whipped cream or cold creamy lemon curd!b Making these amazing scones is definitely something you want to add to your baking repertoire.

When I want to feel elegant, I whip up a batch of scones, brew up some tea in my Gram's old cobalt blue teapot, trimmed in gold and, I'm transported back in time . . . Over at Julie's!!!



  1. I just made these and they are so yummy! I am going to make another batch and freeze them but I think I might add some blueberries and see how they turn out. Thanks!

    1. You're welcome! There's nothing better than homemade scones fresh from the oven!

  2. Perfect with my sweet cup of coffee! Glad I made a double batch! Found your post thru a google search for fresh apricot scones. Thanks!

    1. Tasha,
      So happy you found me! This is my favorite recipe for scones! There's just nothing better than golden bits of apricot encased in delectable dough! Enjoy!

  3. How long do these keep in the freezer? I just picked my small tree and after I've given away about 10lbs of apricots, I still have around 20lbs. I want to be able to freeze these for an extended period so I can bake them later.

  4. I just picked my small tree and after I've given away about 10lbs of apricots, I still have round 20-30lbs. How long do these keep in the freezer? I want to be able to make more than a few batches and keep them for an extended period.

  5. They should last a good 6 months or so. I have just picked the last of my apricots and I'm making up a double batch today!

  6. You should try making a batch of my Chipotle Apricot BBQ Sauce. If you're not into canning you could freeze that too! It is so delicious!


Your comments and questions are welcomed . . .