Apricot Scones Recipe

Instructions

• Step 1

  
  

  Preheat oven to 425ºF with rack in middle. Line a baking sheet with parchment paper. Dust with flour.

• Step 2

  
  

  Cut butter into small cubes, then freeze until very cold and firm, about 15 minutes. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt.

• Step 3

  
  

  Using your fingers, work chilled butter into flour mixture until mixture resembles coarse meal with some butter chunks large and less incorporated. Stir in the apricots. Make a well in center; set aside.

• Step 4

  
  

  In a second bowl, whisk together eggs, fairlife ultra-filtered milk and vanilla. Add liquid ingredients to dry ingredients. Stir just until combined. (Dough should be slightly tacky, but not sticky. If sticky, dust with flour.)

• Step 5

  
  

  Transfer dough prepared baking sheet. Divide in half, then pat each half into a 6-inch round, about 3/4-inch thick. Cut each round into 6 wedges. Gently pull apart wedges and arrange 1 inch apart. For extra flaky texture and best rise, transfer pan to freezer and chill scones until cold, 15 to 20 minutes. Brush tops with remaining fairlife ultra-filtered milk, then sprinkle with demerara sugar, if using.

• Step 6

  
  

  Bake scones until lightly golden, 18 to 20 minutes. Cool on baking sheet on a wire rack. Serve warm or at room temperature.