Apricot Scones Recipe

Apricot Scones Recipe

  • Prep Time

    50 minutes

  • Cook Time

    18 to 20 minutes

  • Serves


  • Calories


  • Nutrition Facts     estimate only



  • 1/3 cup fairlife whole ultra-filtered milk
  • 2 3/4 cups unbleached all-purpose flour, plus more for dusting
  • 1/2 cup cold unsalted butter
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cup finely chopped dried apricots
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 2 teaspoons demerara or turbinado sugar (optional)


  • 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.

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