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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
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    16 scones (1 cup cream)


  • 3 ounces cream cheese, softened
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon 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 zest
  • 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 and orange zest. 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 in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.
Nutrition Facts
1 each: 230 calories, 16g fat (8g saturated fat), 44mg cholesterol, 177mg sodium, 20g carbohydrate (6g sugars, 1g fiber), 3g protein.
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  • mtuttle
    Apr 5, 2015

    I love these! did find that they needed a bit more liquid to come together, as my heavy whipping cream was VERY thick. The cream mixture is a fun substitute for clotted cream; the real thing is so expensive and hard to get in my area. I like these with apricot jam.

  • Smoothi
    Jul 15, 2013

    No comment left

  • linsteen
    Jan 20, 2010

    No comment left

  • Ashaline
    May 16, 2009

    No comment left