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A stack of Easy Sweet Apricot Scones | BakeThenEat.com
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5 from 6 votes

Easy Sweet Apricot Scones

Easy Sweet Apricot Scones are the perfect sweet treat for those who do not have much time on their hands but want to enjoy the perfect afternoon treat.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Afternoon Tea
Cuisine: British
Servings: 8 Scones
Calories: 447kcal
Author: emma

Ingredients

  • 450 grams plain/all purpose flour 3 and 1/2 cups
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 50 grams ground almonds 1/2 cup + 1 tablespoon
  • 100 grams sugar 1/2 cup
  • 140 grams cold butter - grated 1 and 1/2 cups
  • 130 grams semi-dried apricots - diced  1/2 cup or 10 whole ones
  • 1 and 1/2 teaspoons almond extract
  • 1 large egg - lightly beaten
  • 200 millilitres milk 13 and 1/2 tablespoons

Instructions

  • Preheat your oven to 220c/400F/Gas mark 7 and line a large baking sheet with baking parchment or a silicon mat.
  • Mix the flour, baking powder, salt, ground almonds and sugar together in a large mixing bowl.
  • Add the butter to the dry ingredients if using your fingertips quickly rub it in until it resembles fine breadcrumbs. Or add the grated butter, if you popped it in the freezer beforehand.  
  • Fold in the chopped apricots.
  • Add in the beaten egg, almond extract and half of the milk. Then fold everything together using a round ended knife. Gradually add the remaining milk until you have a soft dough. You may not need all of the milk.
  • Turn the dough out onto a well-floured surface and briefly knead to bring it all together.
  •  Pat out or roll until the dough is about 3 centimetres thick. Using a 7 centimetre round cutter, stamp out your scones and place them on your baking sheet, brushing the tops with a little milk.
  • Bake in the centre of your oven for 15-20 minutes until golden.
  • Transfer to a wire rack to fully cool down.
  • Scones are best eaten on the day of baking but kept in an airtight tin they should keep well for 3 days.  

Notes

  • If you have the time then I recommend putting your butter in the freezer for 30 minutes before using it. So you can grate it up before adding it to your dry ingredients. This allows for super flaky scones. If you don't have the time butter straight from the fridge is perfectly fine.

Nutrition

Serving: 1scone (out of 8) | Calories: 447kcal | Carbohydrates: 61g | Protein: 9.3g | Fat: 19.2g | Saturated Fat: 9.9g | Cholesterol: 63mg | Sodium: 274mg | Fiber: 2.7g | Sugar: 15.8g