Menu
Apricot-Rosemary Scones Apricot-Rosemary Scones
Caramel Apple Scones Caramel Apple Scones
Cranberry Orange Scones Cranberry Orange Scones
Chocolate Chip-Cranberry Scones Chocolate Chip-Cranberry Scones
Apricot Muffins Apricot Muffins
Cranberry Pecan Scones Cranberry Pecan Scones
Cinnamon Walnut Scones Cinnamon Walnut Scones
Apricot Tea Cookies Apricot Tea Cookies
Cranberry Scones Cranberry Scones
Hazelnut Chocolate Chip Scones Hazelnut Chocolate Chip Scones
Apricot Banana Muffins Apricot Banana Muffins
Chocolate Chip Scones Chocolate Chip Scones
Chocolate-Orange Scones Chocolate-Orange Scones
Orange Chocolate Chip Scones Orange Chocolate Chip Scones
Cherry Cream Scones Cherry Cream Scones
Raisin Scones Raisin Scones
Oatmeal Scones Oatmeal Scones
Sweet Potato Scones Sweet Potato Scones
Cinnamon-Sugar Scones Cinnamon-Sugar Scones
Chocolate Peppermint Scones Chocolate Peppermint Scones

Apricot Scones

1 review
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 15 min.

Makes

16 scones (1 cup cream)

Updated: Oct. 01, 2022
Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin
Apricot Scones
Apricot Scones Recipe photo by Taste of Home
Next Recipe

Ingredients

  • DEVONSHIRE CREAM:
  • 3 ounces cream cheese, softened
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 to 1/3 cup heavy whipping cream
  • SCONES:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped pecans
  • 1 teaspoon grated orange zest
  • 1 cup plus 2 tablespoons heavy whipping cream, divided
  • Jam of your choice

Directions

  1. For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours.
  2. For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened.
  3. Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream.
  4. Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

Nutrition Facts

1 scone with 1 tablespoon cream: 230 calories, 16g fat (8g saturated fat), 44mg cholesterol, 177mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 3g protein.