An apricot scones recipe made with dried apricots, sour cream, milk, sugar, and butter. Try this flavorful scone recipe with your favorite jam for breakfast, brunch, or an afternoon tea. Sour cream in the recipe makes these scones light, moist, and delicious.
These scones are pretty good on their own, but if you want to, try apricot jam or preserves on top along with some Devonshire cream for a special breakfast treat.
If you want to try something besides muffins or toast for breakfast, scones are a fun alternative. They are much less sweet than a muffin, and a bit more substantial than a slice of toast. They can be served with other brunch foods or just on their own with a cup of tea or coffee. Try them with a breakfast smoothie or any of these fresh fruit recipes.
Search for more scone recipes here.
Looking for a mini-scone pan? Check out this one.
Apricot Scones Recipe
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 Tablespoons sugar
- ⅓ cup butter, very cold
- ½ cup sour cream
- 1 egg, lightly beaten
- ⅔ cup dried apricots, chopped fine
- 2 teaspoons milk
- 1 Tablespoon sugar
- Preheat oven to 400 degrees. Lightly grease baking sheet or scone pan with cooking spray.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, salt and sugar. Cut in the cold butter with a pastry blender or fork until the mixture is crumbly.
- Add the sour cream and egg, stirring just until dry ingredients are moistened. Stir in dried apricots that have been chopped fine.
- Turn out dough onto a lightly floured surface, and knead lightly 4 to 5 times, folding over each time.
- Gently pat dough to an 8" circle on a greased baking sheet or into a mini-scone pan.
- Brush top with milk and sprinkle with 1 Tablespoon sugar.
- Cut circle into 8 wedges using a sharp knife, separate wedges slightly.
- Bake at 400 degrees for 14 to 16 minutes or until lightly browned.
Makes 8 large apricot scones.
Other dried fruit may be used instead of apricots.