The Best Apricot Almond Scones Recipe for a Heavenly Treat
Baking homemade scones is a delightful way to elevate your morning routine or afternoon tea. This spectacular Apricot Almond Scones Recipe perfectly balances the sweet chewiness of dried apricots with the satisfying crunch of toasted almonds. They bake up beautifully golden, promising a light, tender crumb that melts in your mouth.
Why You Will Love This Recipe
These Apricot Almond Scones Recipe delights with a perfect texture—crisp on the outside and wonderfully flaky within. The combination of bright dried apricots and nutty slivered almonds creates a sophisticated yet comforting flavor profile. They are incredibly versatile, making them ideal for everything from a casual breakfast to an elegant brunch spread. Plus, they freeze wonderfully, meaning you can enjoy these treats anytime you crave something special!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup dried apricots, chopped
- 1/4 cup slivered or sliced almonds, lightly toasted
- 3/4 cup heavy cream, chilled, plus extra for brushing
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
- Gently stir in the chopped dried apricots and toasted almonds until evenly distributed.
- In a small bowl, whisk together the 3/4 cup heavy cream and vanilla extract. Pour this mixture into the dry ingredients. Mix gently with a fork just until a shaggy dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it 2 or 3 times, just to bring it together. Pat the dough into an 8-inch circle, about 3/4 inch thick.
- Cut the circle into 8 equal wedges (like pizza slices). Separate the wedges slightly and place them on the prepared baking sheet.
- Brush the tops lightly with remaining heavy cream and sprinkle generously with extra granulated sugar.
- Bake for 14 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips / Pro Tips
For the flakiest scones possible, ensure your butter and heavy cream are as cold as possible. Cold fat creates steam pockets during baking, leading to that desirable flaky lift in your Apricot Almond Scones Recipe.
Toasting the almonds slightly beforehand deepens their nutty flavor immensely, taking these scones to the next level. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring constantly.
Avoid overworking the dough. Overmixing develops gluten, which results in tough, dense scones instead of light, tender ones. Mix only until the ingredients are just combined.
If you like a sweeter exterior, consider making a simple glaze using powdered sugar and a splash of milk or lemon juice to drizzle over the cooled scones.
Variations & Substitutions
For a brighter flavor, substitute the vanilla extract with 1/2 teaspoon of almond extract or a tablespoon of lemon zest mixed into the dry ingredients.
If you don’t have apricots, dried cranberries or golden raisins make wonderful substitutes.
For added richness, you can substitute 1/4 cup of the heavy cream with melted butter mixed into the dry ingredients instead of cutting it in.
To make these savory-leaning, reduce the sugar to 1 tablespoon and add 1/4 teaspoon of dried rosemary along with the almonds.
Serving Suggestions
These Apricot Almond Scones Recipe are fantastic served warm, straight from the oven. They pair beautifully with a dollop of clotted cream or mascarpone cheese.
For a tea party setting, serve alongside freshly brewed black tea or Earl Grey.
A light spread of high-quality apricot preserves or orange marmalade enhances the fruit flavor beautifully.
Storage, Freezing & Reheating
Store cooled scones in an airtight container at room temperature for up to 3 days. They tend to dry out slightly on day three, but they are still delicious.
To freeze, cool the scones completely. Place them on a baking sheet and flash freeze for about an hour until solid. Transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Reheat directly from frozen in a 350°F oven for about 10-15 minutes until warmed through.
Reheating individual scones is best done in a toaster oven or conventional oven at 350°F for 5 minutes to restore their fresh, slightly crisp exterior.
Nutrition Information
| Nutrient | Amount (Approximate per scone, yields 8) |
|---|---|
| Calories | 310 kcal |
| Fat | 18g |
| Saturated Fat | 11g |
| Carbohydrates | 32g |
| Sugar | 12g |
| Protein | 5g |
Note: Nutritional values are estimates and can vary based on specific ingredient brands used.
FAQ
Can I use melted butter instead of cold butter?
While you can use slightly softened or even melted butter in a pinch, using very cold, cubed butter is highly recommended for this Apricot Almond Scones Recipe. Cold butter creates the steam needed for the layers and flakiness characteristic of a proper scone.
How do I prevent my almonds from burning during baking?
Toasting the almonds lightly before adding them helps prevent scorching. If you notice the tops browning too quickly during the last few minutes of baking, loosely tent the scones with aluminum foil.
What is the best substitute for heavy cream?
Heavy cream provides the necessary fat content for rich scones. Good substitutes include half-and-half mixed with an extra tablespoon of butter cut into the flour, or full-fat Greek yogurt, though the texture may be slightly denser.
Can I make these scones ahead of time?
Yes, you can prepare the dough, cut it into wedges, and place the unbaked scones on the lined baking sheet. Cover tightly with plastic wrap and chill in the refrigerator for up to 24 hours. Before baking, let them sit at room temperature for about 15 minutes, brush with cream, and bake as directed (you might need an extra minute or two if baking truly cold).
Apricot Almond Scones Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the chopped dried apricots, toasted almonds, and lemon zest. Create a well in the center and pour in the 1/2 cup of heavy cream. Mix quickly with a fork until just combined. Do not overmix.
- Turn the shaggy dough out onto a lightly floured surface. Gently pat and fold the dough 3-4 times until it just comes together. Pat or roll into a 3/4-inch thick circle or square.
- Cut the dough into 8 equal wedges (like a pizza or pie). Place the wedges on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops of the scones with the remaining 2 tablespoons of heavy cream. Bake for 16-18 minutes, or until golden brown on top and cooked through.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.