Apricot Almond Scones3 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 50 min
“Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond.” - by Martha White®
Original recipe yields 12 scones
- 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.
- 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.
- Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.
Amount Per Serving (12 total)
- 250 cal
- 10.7 g
- 35.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I have tried it and the best part was the apricots. Sorry very boring , non flavored scones..." See more"
"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. M..." See morey 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."
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