Apricot and Almond Scones Recipe
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.
Servings 15 scones
Ingredients
- 250 g Self Raising Flour
- 1 tsp Baking Powder
- 100 g ground almonds
- 50 g Caster Sugar
- 85 g Unsalted Butter straight from the fridge
- 1 tsp almond essence
- 100 g dried apricots chopped into small pieces
- 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 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.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.