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Apricot Almond Scones

Apricot Almond Scones

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Martha White(R)

Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.
  2. Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.
  3. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.
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Reviews

urnmywy
2
1/6/2013

I have tried it and the best part was the apricots. Sorry very boring , non flavored scones

LL
1
4/14/2013

I modified the original recipe so it's not a 5-star but I loved the final product. After reviewing other comments, I added 2 things - double (triple) the almond extract and 3-4 oz of almond paste. My almond paste was frozen, so I shaved them and mixed them into the flour/butter/sugar mix. Please note that almond paste has sugar so you may want to reduce the amount of sugar. The scones were pretty and yummy; apricot and almond are good comb together.

RIELLA
0
9/25/2014

These were amazing! Loved the texture and the flavor. I did add a little vanilla extract with the almond extract. This was my first time using buttermik. Loved them!