Easy Apricot Scones
Delicious homemade apricot scones with a tangy lemon glaze. Perfect for afternoon tea or a sweet breakfast treat.
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Servings: 8 scones
Calories: 349kcal
Ingredients
- 380 g Self-raising flour (3 cups)
- Small Pinch Salt
- 1 Teaspoon Baking powder
- 100 g Cold butter, cut into cubes (7 tablespoons)
- 55 g Caster sugar (¼ cup)
- 180 ml Milk (¾ cup)
- 100 g Chopped dried apricots (⅔ cup)
- 1 Small Egg, beaten
Glaze (optional):
- 60 g Icing sugar (½ cup)
- 1 Tablespoon Lemon juice
Instructions
- Preheat your oven to 220°C (425°F) and line a tray with baking paper. If you're using a fan or convection oven, set it to 200℃ (400℉) instead.
- Mix the flour, salt and baking powder together in a large bowl.
- Rub the butter in to make a breadcrumb-like mixture then stir in the caster sugar.
- Make a well in the middle of the dry mixture then pour the milk into it. Mix well then press everything together into a rough ball of dough. Do not overwork it or you'll end up with tough scones.
- Gently press the chopped apricots into the dough.
- Roll the dough out to around ¾-inch thick and cut out your scones using a 3-inch round cutter. You should end up with roughly 8 scones.
- Place the scones close together on your lined tray then brush the tops with the beaten egg.
- Bake for 12-15 minutes, until golden brown on top and cooked through. If the tops have browned before the centre is cooked, cover the tray with tin foil and bake for a few minutes longer.
- Once cooked, transfer them to a wire rack and leave to cool completely.
- Mix the icing sugar and lemon juice together to make the glaze then drizzle it over the scones. Serve with butter or with whipped cream and apricot jam.
Video
Notes
- Store in an airtight container for up to 2 days.
Nutrition
Serving: 1scone | Calories: 349kcal | Carbohydrates: 52g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 122mg | Potassium: 112mg | Fiber: 1g | Sugar: 17g