Almond Apricot Scones

By: The Local Palate
Almond apricot scone jwb

This simple and straightforward scone recipe utilizes one of Spring’s greatest treasures: apricots. Pairing the subtle sweet undertones of apricots against the grounding flavors of almonds makes these a light addition to afternoon tea, or a great pairing for your morning coffee.

Pro tip: Dough can be rolled out and stored in the freezer in an airtight container for up to 1 month. Allow pieces to come to room temperature before baking.

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Makes 10 scones

  • 3¾ cups flour
  • ⅓ cup sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • ½ cup (1 stick) cold butter
  • 1½ cups cream
  • 2 eggs
  • Zest of ½ lemon
  • 1 cup slivered almonds
  • 1 cup dried apricots, roughly chopped
  • Coarse sugar for sprinkling
  1. Preheat oven to 325 degrees. In bowl of a stand mixer fitted with paddle attachment, mix dry ingredients.
  2. Add butter and mix until crumbly. Add cream, egg, and zest. Mix until combined and most dry ingredients are incorporated before adding almonds and dried apricots.
  3. On a floured work surface, roll out dough to ½-inch thickness and cut into 2×2-inch squares.
  4. Brush with egg wash, sprinkle with coarse sugar, and bake until golden brown, about 20 minutes.
  • Recipe By
    Stacy Day, The Hermitage, Nashville

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