Apricot Scones

There is a reason most of my recipes come from Bon Appetit and Cooking Light – they have a test kitchen, and supposedly make all the recipes they publish.  I actually believe them, because 90% of the time, the recipes I choose are right on.  A friend of mine pointed out that I am good at reading recipes, and knowing which ones will come out – I take that as a huge compliment, but I also know that most of the recipes are just accurate.

Every once in a while I find a recipe from a different source.  That is when I really use my cooking/baking brain to figure out if I think the ingredients will come together in perfect harmony to make a successful final product.  Every week in my market basket, they provide a handful of recipes based on the seasonal produce you are receiving.  I have to say, the majority of the recipes I am either not interested in, or they are so basic, I have my own version already.  I have been getting a lot of apricots lately – and I noticed a recipe for apricot scones in my box.  I looked at the 4 apricots from the previous week still sitting there, and the 4 new ones I just received, and knew what I had to do.  I tried this recipe – and I have to say, I did not think they would come out at all – the batter was so wet, I really had to add a lot of flour to roll them out – but they were fantastic.  Right out of the oven, they were soft and fluffy, and just the right sweetness.  I would make them again in a second – thanks for the great recipe Full Circle Farm!

Ingredients

  • 2 cups flour
  • 3 tablespoons sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 cup diced fresh apricots
  • 1/4 cup milk
  • 2 eggs

Preparation

Preheat oven to 450 degrees.  Combine and mix flour, 2 tablespoons sugar, baking powder and salt.  Add butter and cut into flour mixture until mixture resembles coarse cornmeal.  Add apricots and toss until pieces are coated with flour mixture.   Reserve 1 tablespoon milk; mix remaining milk and eggs together and lightly blend.  Add milk mixture to flour mixture and stir until moistened.  On a lightly floured service, knead dough gently about 10 times.  Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces.  Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.  Bake at 450 degrees for 12 to 15 minutes, or until lightly brown and wooden pick inserted near center comes out clean.

Makes 8 scones.

For a printer-friendly version of this recipe, please click here:  Apricot Scones

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8 thoughts on “Apricot Scones

  1. I made these this morning when I couldn’t sleep. I had a bowl of apricots on the counter, and today I pick up this week’s share.
    I had barely 1/4 cup butter, I substituted sour cream for the milk, and I only used one egg. The batter was still wet, and I ended up cooking mine for 20 minutes. I also used a silicone mat, and they came out delicious. Thanks for the inspiration!

  2. I’m a college student in love with baking, but I’m far from being Martha Stewart. Everything I do is an experiment. I found this recipe on TasteSpotting a few days ago and have been wanting to use the canned apricots my mom bought on sale about a month ago. I have never made scones before or used anything in a can, so I didn’t know if the canned apricots would translate well.

    Since I am a novice baker, I panicked at how wet the batter was, proceeded to add a ton of flour and kept panicking, and then decided to just let the oven do the magic. After 15 minutes, the scones were the most beautiful things I have ever seen. I took a bite and they really were soft and fluffy with perfect sweetness. Every other bite included a delightful apricot surprise; I was very happy to see that the apricots worked wonderfully.

    Thank you for the recipe! I’m sure to use more of your recipes in the future!
    :]

    -Rosanna

  3. Pingback: lemon blueberry scones

  4. Hey, that’s my CSA provider, too! I didn’t get this recipe in my box, though. I have more apricots than I can eat out of hand, too (they’re not my favorite to eat that way) so I will be making these tonight!

  5. I love apricots and was excited to make apricot scones. I used dried apricots (about 1/2 cup chopped) that I plumped in water for a little while (discarded the water) and then I divided the dough into two parts and made 2 6″ rounds to make mini-scones. They were wonderful.

  6. I just made these and while the fresh apricots were mind-blowingly flavourful, I felt there could have been a bit more sugar and salt as the dough was a bit bland. I was looking for a not overly sweet scone, either, but the apricots could have used a bit more sweetening to contrast their tartness. I did use unsalted butter, so that could explain the under-saltiness. This scone batter was far wetter than any other scone batter I’ve made, but with a bit of extra flour they turned out fine and were very tender and fluffy. Thanks for the recipe and your thoughts on the scone-making process!

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