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Apricot scones


Apricot scones

Apricot scones

S. Wongkaew

Scones are small, light and fluffy cakes that make lovely afternoon tea treats.

In this recipe, buttermilk scones are dotted with dried apricots.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 15-20


  • 2 cups of all-purpose flour
  • 3 tsp of baking powder
  • 1/4 tsp of baking soda
  • 1/2 tsp of salt
  • 4 Tbsp of chilled butter, cut into cubes
  • 1/2 cup of diced, dried apricots
  • 1 cup of buttermilk, with a little extra for brushing


  1. Pre-heat the oven to 400F (200C).
  2. In a large bowl whisk together flour, baking powder, baking soda and salt.
  3. Add the butter to the bowl and rub it with your fingers until the mixture resembles coarse crumbs. Add apricots and mix well.
  4. Using a knife, stir and cut in the buttermilk until the dough comes together. It may seem a little stringy or wet but it's ok.
  5. Place the dough on a floured surface and then knead it gently and lightly 2 or 3 times. Using a rolling pin, roll the dough out to a 1 inch thickness. Place it on a lined baking sheet.
  6. Using a 1.5 inch round cutter, push straight down through the dough but don't twist the cutter.
  7. Repeat steps until you have cut out all the scones. Remove the extra dough from around the circular scones and make extra rounds if you have enough dough.
  8. Brush the scones with a little buttermilk and bake for about 15 minutes or until the tops are golden.
  9. Meanwhile, whip the cream until soft peaks form. Cover and chill in the fridge.
  10. Once the scones are ready, serve them with jam and whipped cream with a cup of tea on the side.

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