Apricot Scones


  • 1/2 cup dried apricots, roughly chopped
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 6 tbsp cold unsalted butter
  • 1 large egg yolk
  • 1/4 cup cold buttermilk
  • 1/2 tsp vanilla
  • zest of 1/2 lemon
  • 1/4 tsp ground ginger
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1-2 tbsp milk

Plump the apricots in one cup of very hot water for about 10 minutes. Drain, pat dry, and set aside.

Place rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper or a silipat and set aside.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt and cinnamon.  Cut in butter until mixture resembles coarse meal. Toss in the apricot pieces so they’re well coated in four. In another bowl, combine egg yolk, buttermilk, and vanilla and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.

Turn out onto a floured board and knead about 10 times.  Roll or pat out into a 1-inch thickness.  Cut into 16 small or 8 large squares. Place on prepared baking sheet and bake at 425 degrees F for 8-10 minutes

While scones cool, whisk together the lemon zest, ginger, powdered sugar, and milk. Adjust consistency and flavors to taste and drizzle over the scones

Adapted from The Kitchn and Joy the Baker


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