Apricot-Rosemary Scones Recipe

Apricot-Rosemary Scones Recipe
Apricot-Rosemary Scones Recipe photo by Taste of Home
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Apricot-Rosemary Scones Recipe

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Make these easy sweet-savory scones a family project. Baking them is a delightful way to show your love on Mother's Day. —Charlene Chambers, Ormond Beach, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1-1/2 cups cold butter, cubed
  • 1 cup chopped dried apricots
  • 1 tablespoon minced fresh rosemary
  • 4 large eggs, lightly beaten
  • 1 cup cold heavy whipping cream
  • TOPPING:
  • 1 large egg, lightly beaten
  • 2 tablespoons 2% milk
  • 2 teaspoons sugar

Directions

Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary.
In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened.
Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into four squares; cut each square into four triangles. Place on baking sheets lined with parchment paper.
For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes.
Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through. Yield: 16 scones.
Originally published as Apricot-Rosemary Scones in Taste of Home April/May 2017

Nutritional Facts

1 scone: 372 calories, 25g fat (15g saturated fat), 121mg cholesterol, 461mg sodium, 32g carbohydrate (7g sugars, 1g fiber), 6g protein.

  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1-1/2 cups cold butter, cubed
  • 1 cup chopped dried apricots
  • 1 tablespoon minced fresh rosemary
  • 4 large eggs, lightly beaten
  • 1 cup cold heavy whipping cream
  • TOPPING:
  • 1 large egg, lightly beaten
  • 2 tablespoons 2% milk
  • 2 teaspoons sugar
  1. Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary.
  2. In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened.
  3. Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into four squares; cut each square into four triangles. Place on baking sheets lined with parchment paper.
  4. For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes.
  5. Freeze option: Freeze cooled scones in resealable plastic freezer bags. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through. Yield: 16 scones.
Originally published as Apricot-Rosemary Scones in Taste of Home April/May 2017

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