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.
recipe 
yields
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
Ingredients
steps
- Preheat oven to 325 degrees. In bowl of a stand mixer fitted with paddle attachment, mix dry ingredients.
- 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.
- On a floured work surface, roll out dough to ½-inch thickness and cut into 2×2-inch squares.
- Brush with egg wash, sprinkle with coarse sugar, and bake until golden brown, about 20 minutes.
Date Published: 02.29.24
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Recipe By
Stacy Day, The Hermitage, Nashville
