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Apricot Cream Scones

Apricot with a touch of orange makes these Apricot Cream Scones perfect for an afternoon break, relaxing on the porch with a fresh brew of your favorite tea or coffee! Top these scones with a dash of lemon curd for a sweetly-tart delicious flavor combination…

Servings:

15

Prep Time:

15 minutes

Cook Time:

16 minutes

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

Apricot with a touch of orange makes these Apricot Cream Scones perfect for an afternoon break, relaxing on the porch with a fresh brew of your favorite tea or coffee!

Top these scones with a dash of lemon curd for a sweetly-tart delicious flavor combination…

Ingredients

Apricot Cream Scone Ingredients
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh orange zest
  • 1/3 cup chopped dried apricots
  • 4 tablespoons cold salted butter, cut into pieces
  • 1/2 cup plus 4 tablespoons cold heavy whipping cream, divided
  • 1/2 teaspoon vanilla extract

Notes and Tips:

These can be stored for several days at room temperature in an airtight container, or in the refrigerator for up to a week.

If not being used immediately (which is always best!), reheat for several seconds in the microwave to warm.

Step by Step Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a rimmed baking sheet with parchment paper

Step 3

In a large bowl, combine flour, sugar, baking powder, salt and orange zest, whisking well.

Step 4

Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add dried apricots, stirring to incorporate.

Step 5

In a liquid measuring cup, combine 1/2 cup plus 3 tablespoons cream and vanilla extract, stirring to blend.  Add to flour mixture, stirring until mixture is evenly moist. (If the mixture seems dry, add more cream, 1 tablespoon at a time).

Step 6

Working gently, bring the mixture together with hands until a dough forms. 

Step 7

Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a 3/4 inch thickness. Using a 1 3/4 inch round cutter, cut 16 scones from the dough, re-rolling scraps as needed. 

Step 8

Place scones 2 inches apart on the prepared baking sheet.

Step 9

Brush tops of scones with remaining 1 tablespoon cream.

Step 10

Bake until edges of scones are golden and a wooden pick inserted in the centers comes out clean, approximately 16 minutes. 

Serve warm. 

Additional Comments:

These can be stored for several days at room temperature in an airtight container, or in the refrigerator for up to a week.

If not being used immediately (which is always best!), reheat for several seconds in the microwave to warm.

Print
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Apricot Cream Scones

Apricot Cream Scones


  • Author: Tess
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 15 1x

Description

Apricot with a touch of orange makes these Apricot Cream Scones perfect for an afternoon break, relaxing on the porch with a fresh brew of your favorite tea or coffee! Top these scones with a dash of lemon curd for a sweetly-tart delicious flavor combination…


Scale

Ingredients

2 cups all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon fresh orange zest
1/3 cup chopped dried apricots
4 tablespoons cold salted butter, cut into pieces
1/2 cup plus 4 tablespoons cold heavy whipping cream, divided
1/2 teaspoon vanilla extract


Instructions

Apricot Cream Scones1. Preheat oven to 350 degrees F

2. Line a rimmed baking sheet with parchment paper

3. In a large bowl, combine flour, sugar, baking powder, salt and orange zest., whisking well.

4. Using a pastry blender, cut butter into flour mixture until mixture resembles course crumbs. Add dried apricots, stirring to incorporate.

5. In a liquid-measuring cup, combine 1/2 cup plus 3 tablespoons cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.).

6. Working gently, bring mixture together with hands until a dough forms.

7. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll dough to a 3/4 inch thickness. Using a 1 3/4 inch round cutter, cut 16 scones from dough, re-rolling scraps as needed.

8. Place scones 2 inches apart on prepared baking sheet.

9. Brush tops of scones with remaining 1 tablespoon cream.

10. Bake until edges of scones are golden and a wooden pick inserted in the centers comes out clean, approximately 16 minutes.

Serve warm.


Notes

These can be stored for several days at room temperature in airtight container, or in refrigerator for up to a week. If not being immediately (which is always best!), reheat for several seconds in microwave to warm.

  • Category: Scones, Dessert, Tea Time
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