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One of our favourite things to bake at home are scones. We love them with cream and jam on, creating a decadent treat any time we want one. But, rather than having plain or simple fruit scones, we love to mix up the flavours and our latest bake are these Apricot and Almond Scones.

How do you make Apricot and Almond Scones?

It’s really simple to make apricot almond scones compared to traditional scones. They use all the same ingredients as classic scones – flour, sugar and butter but with the addition of ground almonds, almond essence or almond extract and chopped dried apricots to give the bake that gorgeous almond apricot flavour.

Can you vary this Almond and Apricot Scones recipe?

Although we use ground almonds and almond extract for this old fashioned apricot and almond scones recipe, you could also use almond paste or almond butter to increase the almond flavour if you wanted.

These easy apricot and almond scones are a sweet treat that everyone will love. We bake them often just to enjoy at home but they’d also be great as part of an afternoon tea spread, especially when served with clotted cream and apricot jam.

This is a dried apricot scones recipe but you could also try using fresh apricots although I’ve found that with most scone recipes, dried fruit works best. Whatever fruit you use, our best apricot and almond scones are designed to turn out moist and fluffy, full of flavour and delicious served warm straight from the oven.

Although we tend to eat these easy almond and apricot scones almost instantly, they do keep well in an airtight container for a few days.

If you’re looking for other recipes to try, here’s our Apple Cinnamon Flapjacks, 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 moist Apricot and Almond Scones recipe

Ingredients

250g Self Raising Flour
1 tsp Baking Powder
100g ground almonds
50g Caster Sugar
85g Unsalted Butter – straight from the fridge
1 tsp almond essence
100g dried apricots, chopped into small pieces
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 mixing bowl before mixing in the dried almonds and caster sugar.
Using your fingertips, rub in the cold butter until it resembles fine breadcrumbs.
Mix in the dried apricots.
Make a well in the centre and add the almond essence and 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 Almond Apricot Scones Recipe for later you can do so below. Enjoy!

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