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Buttery Apricot Scone Recipe

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Apricot Scones – Light, flaky, buttery scones layered with chopped apricots and iced with an almond flavored glaze.

Light and buttery, flaky and soft, these are absolutely wonderful scones.  It was love at first bite for me and I feel certain these will make any mom swoon over brunch.  This Buttery Apricot Scone Recipe is so easy to make – even non-bakers can make this happen.  Remember those flaky canned biscuits?  These come apart in soft, lightly sweet layers just like the old canned biscuits, but taste so much better!

 

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.com

Whisk together the flour and baking powder.  In a 2 cup measure combine the granulated sugar, milk and salt, stir to dissolve.  Cut in ice cold butter until pea-size pieces form then add the milk.  Stir with a fork until the dough comes together.

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.com

Roll the dough out on a lightly floured work surface and spread on 2 tablespoons softened butter.  Sprinkle chopped dried apricots evenly over the dough.  Fold the dough like an envelope, in thirds.

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.com

Fold the dough in half crosswise, press together and gently flatten into an 8×4″ rectangle.

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.com

Cut the dough into 8 equal pieces and bake!

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.com

I love they way they puffed up and the layers came apart.  More room for icing to get in the nooks and crannies 🙂

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.com

Brush the fresh baked scones with butter or drizzle with a simple icing flavored with almond extract.

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.com

Layers and layers of sweet apricots and buttery goodness!  This is a wonderful splurge and totally worth all the broccoli and salads I ate all week!

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.comI hope you’ll make these apricot scones as part of your mother’s day celebration.  Don’t forget our terrific Crustless Asparagus Cheese Pie to round out a wonderful brunch.

 

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. www.savingdessert.com

 

Thanks for PINNING!

Buttery Apricot Scones ~ A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze. #apricot #scones #baking #breakfast #brunch #flakyscones

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5 from 7 votes

Buttery Apricot Scones

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 8 scones
Course: Breakfast, Brunch
Author: Tricia
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A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze.

Ingredients

For the scones:

  • 1 cup cold whole milk
  • ¼ cup granulated sugar
  • 1 teaspoon sea salt
  • 3 cups all-purpose flour
  • 2 ½ teaspoon baking powder
  • 12 tablespoons cold unsalted butter, divided
  • ½ cup diced dried apricots about ¼ pound

For the glaze:

  • 1 cup powdered sugar
  • ¼ teaspoon almond extract
  • 1 tablespoon warm water more or less as needed for desired consistency

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • In a two cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
  • In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into ½" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
  • Lightly flour a clean work surface and gently roll the dough out into a 14x8" rectangle. Soften the remaining 2 tablespoons of butter in the microwave and using your fingers, spread the butter evenly over the surface of the dough. Sprinkle the chopped apricots over the dough and gently press so they stick.
  • With the long side of the dough facing you, fold the top â…“ of the dough over the center. Fold the remaining â…“ over the top portion, like folding a letter.
  • Fold the dough in half, then using the rolling pin, gently flatten to an 8x4" rectangle.
  • Cut the dough in half lengthwise, and then into quarters crosswise to make 8 even squares.
  • Bake on the parchment lined baking sheet for 25 to 30 minutes or until lightly browned.
  • Remove to a rack to cool slightly before icing.
  • To prepare the glaze combine the confectioners sugar, almond extract and water in a small mixing bowl. Whisk until smooth. Drizzle over scones and serve.

Recipe Notes

Recipe adapted from Epicurious
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 363kcal | Carbohydrates: 84g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 572mg | Potassium: 290mg | Fiber: 7g | Sugar: 30g | Vitamin A: 972IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 10mg

For all you moms out there – have a wonderful Mother’s Day – whether it’s with your mom, or your children, or that special woman in your life.  Being a mom has to be the best job in the whole world.  Thanks so much for stopping by!

Tricia

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50 Comments

  1. Lynn says

    Oh my gosh! I have tried SO many scone recipes, trying to find the perfect one! This is it! I had some leftover dried apricots and wanted to use them. After I spread the softened butter on the dough, I spread a couple tablespoons of apricot preserves over, and then the chopped dried apricots. The technique of folding the dough made for flaky buttery layers. Honestly, it was really a pastry rather than a scone, in my humble opinion. The recipes makes 8 pieces, so I baked 4 and froze the other 4 unbaked. Scone OR pastry, it doesn’t matter what you call it, it is delectable with your morning coffee and you will be so happy you tried this!

    reply to this comment >

  2. Rachel says

    5 stars
    These are seriously AMAZING. My husband said, “I don’t like apricots, but I’ll try it.” Ok and wow…this recipe showed out. I used a blend of almond flour and GF flour, subbed granulated date sugar for the white sugar, and goat milk bc thats what i had. For the glaze, I used granulated date sugar again, and a mixture of almond milk and water…didnt use the same measurements and just kinda winged it on that but made sure to make the glaze consistency “drippy” enough. I baked for 25 min and they were already browning a bit on the top edges. Center consistency was like a Cracker Barrel biscuit. Seriously, these are great. My husband went back for seconds. HIGHLY RECOMMEND.

    reply to this comment >

  5. Lisa Huff says

    5 stars
    Loved the way the rich dough comes together in folds, just enough to hold the luscious apricots in place! Next time, i’m Going to add a bit of chopped candied ginger…mmm! Thanks for a great recipe!

    reply to this comment >

  6. Debra says

    5 stars
    OMG! These are the best scones ever—flaky, buttery with perfect amount of apricot. I did cut them into smaller ones before baking — some fell over but looked great after they were iced. Best scones I’ve ever made ?

    reply to this comment >

  7. Jennifer says

    5 stars
    Hi Tricia,

    Thank you so much for sharing this with the world — it’s a proven winner! We own and operate a bed and breakfast in the Midwest, and I’ve prepped and served this many, many times as a part of our first-course for breakfast. Guests rave – every time! I’ve found that I can use a variety of dried fruits (apricots, blueberries, cherries, etc) and use either almond or vanilla glaze. We’ll continue to serve these regardless of the season – they’re wonderful!

    Thanks again,
    Jennifer

    reply to this comment >

  8. Lori says

    Tasted really good. I like that the dough baked up crunchy outside and soft inside. One cup of milk was not enough to get the dough to hold together. I added a bit more, but still hard to roll out. I think i would add the chopped apricots to the mixture before forming it. The almond glaze was really good with this.

    reply to this comment >

  9. Elaine Smith says

    I found your recipe for these scones on Pinterest. I just had to make them immediately. But all I had was apricot preserves. So off I went and made them. They were awesone…I think the best scones I have made so far. I loved your technique for making these scones. Think I might try a different preserve next time…something on the thick side. Thanks again! P.S. My Shih Tzu loved them too! ????

    reply to this comment >

  12. Wendy says

    Oh my Goodness, these look AMAZING! You know how sometimes, on Pinterest or on a blog or print magazine (how retro!), you see a food image that stops you in your tracks? Your top photo did that to me. Everything about this post made me say, “WOW!” ….the photos….the recipe….the works. 🙂 Thank you for sharing this! I know I will be making these scones over and over again.

    reply to this comment >

  15. Susan says

    I think many of us will be trying this method, Tricia! They look absolutely irresistible and I’m in love with the folding technique. So many possibilities 🙂 Thank you for such a wonderful recipe! Happy Mother’s Day to you.

    reply to this comment >

  16. Betty says

    Tricia, these are gorgeous! I love the way they’re layered. I could linger at the table quite a while with a plate of these, a pot of coffee, and some good company. 🙂 I volunteered to provide a treat for our volunteer appreciation tea next week, and I’m thinking these would be perfect. That asparagus quiche looks tasty too. We’re right in the thick of asparagus season right now, and my brother who grows it always shares extras after his markets. Will definitely try it! I hope you have a lovely Mother’s Day! 🙂

    reply to this comment >

  19. Becky Green says

    These scones look WONDERFUL, Tricia!!!! Being that I LOVE tea, these will be SUPERB on Mother’s Day! THANK YOU Tricia for the recipe! Your recipes are ALWAYS GREAT! I’ll be shopping for the ingredients SOON! 😉

    reply to this comment >

    • Tricia Buice says

      I have not tried making them ahead, but the original recipe noted: “Rolled and cut scone dough can be frozen in an airtight container up to 2 days. Bake directly from the freezer, increasing baking time as needed. Scones can be made 6 hours ahead-let cool completely and store in an airtight container at room temperature.” We refrigerated our left over scones (if you can believe there were any left over!) and reheated in the microwave for 30 seconds before eating. They kept well for 5 days and still tasted wonderful. Thanks! Have a happy Mother’s Day!

      reply to this comment >

  23. Monica says

    Oh Tricia – these look fantastic! I love that fold-over technique…gotta try that! These flavors make me think of Italian rainbow cookies, which are one of my favorite things. The butteriness with apricot and that almond glaze are all so good together. A chocolate glaze could work for me, too! ; ) Hope you have a wonderful Mother’s Day weekend!

    reply to this comment >

    • Tricia Buice says

      You will love them Monica – I was thinking about a little brown sugar cinnamon thing for the middle – they will be almost like cinnamon rolls without yeast – more like a cinnamon roll biscuit. Yummmmmmm Happy Mother’s Day to you!

      reply to this comment >

  24. tanna says

    Oooooooh! LOVE at first sight! Scones (or any biscuit-like creation) are my biggest weakness! And apricots. Tricia, I think you tempted me right off my diet – wagon.

    Hope you have a most wonderful Mother’s Day. You are such a loving and generous mother. Sending big hugs and blessings ~ tanna

    reply to this comment >

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