Apricot Scones with Almond Glaze for a Teatime Treat
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Apricot Scones are an utterly delicious treat with an irresistibly buttery, light, and flaky crumb. These teatime favorites, with a hint of almond and warm spice, are perfect for late summer teas, brunches, snacks, or coffee.
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Apricot Scones are not only August perfect, they’re September perfect too. Well, um, I think they’re perfect anytime you have apricots on your mind!
These scones might be my new favorites! However, I’m fully aware that I may say that about all our scone recipes. But these will always have a special place in my heart.
Sweet with fresh apricots, warmly spiced… and that hint of almond? Oh, my goodness! They are so, so delicious.
Whether serving them for tea, brunch, breakfast, or a slightly decadent snack, it will be hard to stop at just one, especially when it’s warm!
What to Love About Apricot Scones
- Tender, flaky, and delicious scones with a hint of warm sweetness.
- Easy to make in full-size coffee shop scones or small petite scones perfect for a 3-tier tray.
- Fresh apricots. Their incredible flavor is only enhanced when tucked into a buttery scone.
as they highlight the beautiful golden hues of late summer.
Tea Pairing for Apricot Scones
If you’re serving these scones for Afternoon Tea, here are a few delicious tea ideas that pair well with apricots.
- Apricot-Amaretto Tea from Tea Forte has a fruity and nutty, slightly sweet flavor with almond notes that pair well with Apricot Scones.
- Lighter green oolong tea is lovely with these scones.
- Lighter Indian and Sri Lankan teas also pair well with apricots.
Ingredients for Apricot Scones
Ingredient measurements are in the recipe card at the bottom of this post, but here are the simple ingredients you will need:
- All-purpose flour
- Granulated sugar
- Cardamom for a hint of warmth and sweetness. It is a delicious pairing with apricots. You could substitute ground cinnamon or nutmeg if you’re not a cardamom fan.
- Baking powder, baking soda for leavening, and salt to enhance the flavors.
- Butter: You may want to cut the salt measurements in half if you use salted butter.
- Buttermilk for soft and tender scones and vanilla extract for flavor.
- Fresh apricots, peeled and chopped small.
You will need confectioners’ sugar and almond extract for the Almond Glaze.
Tips for Making Apricot Scones
- Tip 1: Use ripe but over-ripe apricots. If they are especially juice, lay them on a paper towel to absorb some of the moisture before incorporating them into the dough.
- Tip 2: When cutting the butter into the flour, ensure no large clumps of butter remain. You want a sandy-type texture for light and fluffy scones.
- Tip 3: Be careful not to over-knead the dough. The more you knead, the less the scones will rise.
- Tip 4: Use fresh baking powder.
- Tip 5: Drizzle glaze with a whisk. Drizzling glaze with a whisk gives me just the right amount for scones.
More Ideas for Afternoon Tea
We’ve published some easy recipes and ideas for serving and hosting your own afternoon tea:
- How to Serve an Easy Afternoon Tea
- Afternoon Tea Scones
- Make Ahead Afternoon Tea Sandwiches
- Afternoon Tea Savory Recipes
All Afternoon Tea related recipes and ideas here >
More Scone Recipes You May Also Love with Tea
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Apricot Scones with Almond Glaze
Ingredients
Apricot Scones
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cardamom or ground cinnamon
- 1/2 teaspoon salt
- 12 tablespoons butter cubed (1 1/2 sticks)
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1-2 fresh apricots peeled and chopped small
Almond Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon warm water melted
- 1/4 teaspoon almond extract
Instructions
Apricot Scones
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, baking soda, cardamom and salt. Cut the cubed butter into the dry ingredients with a fork, fingers, or pastry cutter.
- Make a well in the center and pour in the buttermilk and vanilla. Mix the ingredients until they are just incorporated. Be careful not to overwork the dough. Transfer the dough to a well-floured surface and knead slightly to bring the dough together. For soft and tender scones, be careful not to overknead the dough.
- Pat the dough into a rectangle, using flour as needed. Sprinkle the chopped apricots over the top. Using a bench scraper, fold each short end of the rectangle toward the middle of the dough, overlapping each other. Then fold the dough in half, rotate one-quarter turn, and flatten the dough gently. Repeat the folding toward the center one more time. Use flour as needed. Then, shape the dough into 2 circle shapes about 1 to 1 1/2 inches thick for small scones or one circle for larger scones.
- Cut the circle or circles of dough into 8 equal-size wedges and place slightly separated on the prepared baking sheet. Brush the tops of the scones with additional buttermilk or an egg wash.
- Bake for 14-18 minutes, or until the top begins to turn golden brown. If the scones are especially small, begin checking at 10 minutes.
Almond Glaze
- Combine the powdered sugar, almond extract, and water in a small bowl. Whisk until the lumps disappear and add water if needed to reach drizzling consistency. Once the scones have cooled, drizzle each scone with the glaze.
Video
Notes
Tips for Making Apricot Scones
-
- Tip 1: Use ripe but over-ripe apricots. If they are especially juice, lay them on a paper towel to absorb some of the moisture before incorporating them into the dough.
- Tip 2: When cutting the butter into the flour, ensure no large clumps of butter remain. You want a sandy-type texture for light and fluffy scones.
- Tip 3: Be careful not to over-knead the dough. The more you knead, the less the scones will rise.
- Tip 4: Use fresh baking powder.
- Tip 5: Drizzle glaze with a whisk. Drizzling glaze with a whisk gives me just the right amount for scones.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Re Apricot Sconed – Can you use dried and reconstitute them?
Hi Claire, you can definitely use dried apricots in this recipe. You will want to use between 3/4 cup and 1 cup. You don’t necessarily have to reconstitute them but I do prefer the softer texture.