Apricot and Sultana Scones Recipe
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.
Servings 12 scones
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.