Apricot Almond Scones recipe

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Ingredients

Crisco® Original No-Stick Cooking Spray
2 ½ cups Martha White® Self-Rising Flour
⅓ cup sugar
½ cup butter, cut into pieces
1 (7 ounce) package dried apricots, chopped
1 large egg, beaten
¾ cup buttermilk, or as needed
¼ teaspoon almond extract
2 tablespoons butter, melted

Nutrition Info

250.3 calories
carbohydrate: 35.9 g
cholesterol: 41.5 mg
fat: 10.7 g
fiber: 1.8 g
protein: 4.2 g
saturatedFat: 6.3 g
servingSize: -
sodium: 408.3 mg
sugar: 16 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl, mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots.

  2. Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture, stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet.

  3. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.

Recipe Yield

12 scones

Recipe Note

Perfect for your morning coffee break, these classic scones with dried apricots have just a hint of almond.

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