Print Options

Back to Apricot Scones >

Include these items:

Taste of Home Logo

Apricot Scones

 Apricot Scones
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
16 ServingsPrep: 20 min. Bake: 15 min.


  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 to 1/3 cup heavy whipping cream
  • 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 peel
  • 1 cup plus 2 tablespoons heavy whipping cream, divided
  • Jam of your choice


  • 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.
  • For scones, combine the dry ingredients in a large bowl. Cut in
  • butter until mixture resembles fine crumbs. Add the apricots, pecans

2 of 2

Apricot Scones (continued)

Directions (continued)

  • and orange peel. With a fork, rapidly stir in 1 cup whipping cream
  • just until moistened.
  • 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.
  • Bake at 375° for 13-15 minutes or until a toothpick inserted near
  • the center comes out clean. Remove from pan to a wire rack. Serve
  • warm with Devonshire cream and jam. Yield: 16 scones (1 cup
  • cream).
Nutritional Facts: 1 serving (1 each) equals 230 calories, 16 g fat (8 g saturated fat), 44 mg cholesterol, 177 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.