Apricot and Sultana Scones Recipe
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Any regular reader will know how much I love to bake and one of our favourite indulgent bakes as a family is always scones. It’s such a treat to have freshly baked scones on a weekend – complete with clotted cream and jam!
But recently I’ve been testing out a few new flavours of scones to add some variety and our latest bake are super easy Apricot Sultana Scones – giving a lovely burst of apricot flavour to traditional fruit scones.
How do you make this easy Sultana and Apricot Scone Recipe?
Making old fashioned Apricot and Sultana Scones couldn’t be easier. You just use all the normal scone ingredients – flour, butter, sugar and milk along with the dried fruit you want to add in. If you have it, buttermilk also works well instead of typical all purpose milk.
For this recipe we use self raising flour with a little extra baking powder to give it an extra boost along with butter and caster sugar. Although caster sugar is our go to sugar for scones, granulated sugar or golden caster sugar also work well. You can also use plain flour / all purpose flour with a little baking powder if you prefer.
We love to have the scones almost straight from the oven, still warm and full of flavour but they do keep well for a few days in an airtight container. We serve them with cream and apricot jam although they are also lovely plain or simply spread with butter.
If you’re looking for more bakes to make, here’s our Strawberry Flapjacks, Super easy Fruit Drop Scones, Jam and Coconut Cupcakes and Chocolate Chip Fairy Cakes recipes. You can see all our recipes to date here.
So here’s our best Apricot and Sultana Scones recipe
Ingredients
- 350g Self Raising Flour
- 1 tsp Baking Powder
- 50g Caster Sugar
- 85g Unsalted Butter – straight from the fridge
- 50g dried apricots, chopped into small pieces
- 50g sultanas
- 130ml milk
Instructions
- Preheat oven to Preheat the oven to 200C/400F/Gas 6.
- Grease a baking tray or line with baking paper or parchment paper.
- Sift the flour and baking powder into a large bowl before mixing in the caster sugar.
- Using your fingertips, rub in the cold butter to the dry ingredients until it resembles fine breadcrumbs.
- Mix in the dried apricots and sultanas.
- Make a well in the centre and add the milk.
- Mix using a cutting action until the dough comes together in clumps.
- With floured hands, gather the scone dough together, lift onto a lightly floured work surface and pat into a smooth ball. Do not knead or the scones will become tough.
- Pat the dough out to about 2cms thick. Cut into rounds using a 5cm cookie cutter or pastry cutter.
- Gather the trimmings and repeat. Place rounds close together on the prepared baking sheet.
- Brush with a little milk and bake for 12-15 minutes or until risen and golden brown. Leave to cool on a wire rack – feel free to serve slightly warm.
If you’d like to print or pin the Sultana and Apricot Scones Recipe for later you can do so below. Enjoy
Apricot and Sultana Scones Recipe
Ingredients
- 350 g Self Raising Flour
- 1 tsp Baking Powder
- 50 g Caster Sugar
- 85 g Unsalted Butter straight from the fridge
- 50 g dried apricots chopped into small pieces
- 50 g sultanas
- 130 ml milk
Instructions
- Preheat oven to Preheat the oven to 200C/400F/Gas 6.
- Grease a baking tray or line with baking paper or parchment paper.
- Sift the flour and baking powder into a large bowl before mixing in the caster sugar.
- Using your fingertips, rub in the cold butter to the dry ingredients until it resembles fine breadcrumbs.
- Mix in the dried apricots and sultanas.
- Make a well in the centre and add the milk.
- Mix using a cutting action until the dough comes together in clumps.
- With floured hands, gather the scone dough together, lift onto a lightly floured work surface and pat into a smooth ball. Do not knead or the scones will become tough.
- Pat the dough out to about 2cms thick. Cut into rounds using a 5cm cookie cutter or pastry cutter.
- Gather the trimmings and repeat. Place rounds close together on the prepared baking sheet.
- Brush with a little milk and bake for 12-15 minutes or until risen and golden brown. Leave to cool on a wire rack – feel free to serve slightly warm.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
