Apricot-Rosemary Scones

Name: Apricot-Rosemary Scones
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16 scones.
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, room temperature, lightly beaten; 1 cup cold heavy whipping cream; TOPPING:; 1 large egg, lightly beaten; 2 tablespoons 2% milk; 2 teaspoons sugar

Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. —Charlene Chambers, Ormond Beach, Florida

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, room temperature, 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 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment.
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 freezer containers. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.

Nutrition Facts

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

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Originally published as Apricot Rosemary Scones in Taste of Home April/May 2017

Reviews

Click stars to rate

Average Rating:

mypuggypugs

Dec 13, 2017

Apricots and rosemary go together so wonderfully!! I used dried rosemary as I did not have any fresh on hand but next time I will use fresh for sure. On half the recipe I omitted the sugar topping and they were great as well. I put this in my keeper file!!!!