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Apricot Scones

These Apricot Scones are super moist, with a pop of apricot in every bite and drizzled with a sweet sugar glaze that will make your mouth water.
Course: Breakfast
Author: Kristi

Ingredients

Scone

  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 cups finely chopped dried apricots
  • 1/4 cup sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1/4 cup sour cream
  • 1 large egg slightly beaten
  • 3 tablespoons orange juice
  • 1 teaspoon almond extract

Glaze

  • 1/2 cup powdered sugar
  • 1 teaspoon butter softened
  • 1/8 teaspoon almond extract
  • 2 to 3 teaspoons milk

Instructions

  • Heat oven to 375°F.
  • Combine flour, apricots, sugar, baking powder, baking soda and salt in bowl. Cut in 1/4 cup cold butter with pastry blender or fork until mixture resembles coarse crumbs.
  • Combine sour cream, egg, orange juice and 1 teaspoon almond flavoring in another bowl. Stir into flour mixture 1 minute or just until moistened. Turn dough onto lightly floured surface; knead 5 to 8 times until smooth.
  • Pat dough to 7-inch circle on greased baking sheet. Score into 6 wedges; do not separate.
  • Bake 18-25 minutes or until lightly browned. Cool 10 minutes.
  • Combine powdered sugar, 1 teaspoon butter, 1/8 teaspoon almond flavoring and enough milk for desired glazing consistency in bowl. Drizzle over warm scones.