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Golden flaky apricot scones with coarse sugar on white kitchen counter

Apricot Scones Recipe

Fluffy, buttery apricot scones with sweet dried apricots and a golden top — perfect for breakfast or afternoon tea. Ready in just 25 minutes with simple ingredients and expert tips for bakery-style results.
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Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 18 minutes
Chill Time: 15 minutes
Total Time: 43 minutes
Servings: 8 scones
Calories: 320kcal
Cost: $6–$8

Equipment

  • Pastry cutter or use two butter knives
  • Baking sheet lined with parchment paper
  • Mixing bowl large
  • Measuring Cups dry and liquid
  • Digital scale optional but recommended
  • Bench scraper or sharp knife
  • Pastry brush for egg wash
  • Cooling rack to cool baked scones
  • Microplane/zester for orange zest

Ingredients

  • 2 cups all-purpose flour spooned and leveled
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder aluminum-free preferred
  • ½ teaspoon salt
  • 6 tablespoon unsalted butter cold, cubed
  • ⅔ cup heavy cream cold
  • 1 egg large, for dough
  • 1 teaspoon vanilla extract
  • ¾ cup dried apricots chopped into ¼-inch pieces
  • 1 tablespoon orange zest freshly zested
  • 1 egg beaten, for egg wash
  • 1 tablespoon milk to mix with egg for egg wash
  • 2 tablespoon coarse sugar for sprinkling tops

Instructions

  • Preheat oven to 400°F (200°C).
  • Chop dried apricots into ¼-inch pieces.
  • Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
  • Cut cold butter into dry mixture using a pastry cutter until mixture resembles coarse crumbs.
  • Fold in chopped apricots and orange zest.
  • In a separate bowl, whisk cream, egg, and vanilla extract.
  • Pour wet ingredients into dry and stir just until combined. Do not overmix.
  • Turn dough onto floured surface and gently shape into a 7-inch circle, about 1-inch thick.
  • Use bench scraper or knife to cut into 8 wedges.
  • Transfer to baking sheet. Brush tops with beaten egg mixed with milk.
  • Sprinkle coarse sugar over tops.
  • Bake for 18 minutes or until golden brown.
  • Cool on wire rack before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 95g | Calories: 320kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 210mg | Potassium: 160mg | Fiber: 1.5g | Sugar: 14g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1.8mg