Looking to level up your brunch game? These Apricot and Rosemary Scones are your new secret weapon. Packed with chewy dried apricots and a hint of earthy rosemary, they're the perfect sweet-and-savory bite for lazy weekends, tea parties, or anytime you need a little sunshine on your plate.
If you've never paired fruit with herbs in your baking, let this be your delicious introduction. Since fresh apricots have such a short season, dried apricots are a win-win- convenient and packed with all the sweet, tangy apricot flavor you crave.
What makes them really worth the (minimal) effort? They're easy to make ahead, freezer-friendly, and endlessly customizable. You can serve them warm with butter, a dollop of clotted cream, or even a drizzle of honey for extra indulgence. Plus, the aroma of fresh-baked scones wafting from your oven? Worth getting out of bed for!
Ingredients
Many scone recipes opt for buttermilk in the dough, but I like to use heavy cream to keep them richer and to give them a more tender crumb.
- Flour- I paired both all-purpose (AP) flour and cake flour here. The cake flour makes these a bit more delicate, and the AP flour adds some structure so they still stand up to baking.
- Sugar- White granulated sugar for a hint of sweetness.
- Baking powder- This will help the scones get that nice rise.
- Butter- Cold unsalted butter. The key to flaky scones (and biscuits) is very cold butter!
- Egg yolks- These add some structure to the rise.
- Heavy cream- I like to keep my scones traditional with heavy cream.
- Apricots- Dried apricots are an easy-to-find pantry staple, so you can make these any time of the year.
- Rosemary- Fresh rosemary is best.
- Salt- Balances out the sweetness.
The full ingredient list is located in the recipe card below.
Step-by-step instructions
Follow along to see how to make delicious savory scones with apricot and rosemary. The following pictures are abbreviated steps. You can find the full list of instructions in the recipe card below.
Step 1. Whisk the dry ingredients. Step 2. Add the cold butter and mix until the butter is the size of peas. Step 3. Whisk the egg yolks and cream. Step 4. Add the cream to the flour mixture, and form into a rough, shaggy dough. Gently fold in the apricots and rosemary. Step 5. Roll out to a round disc. Step 6. Slice into 8 even wedges.
Final steps. Place the wedges onto the prepared baking sheet and chill for 15 minutes. Remove the baking sheet from the fridge and brush the top of each scone with the egg wash. Sprinkle the tops of each scone with salt, then bake at 400°F for 18-22 minutes until the tops are golden brown.
👩🍳Expert tips
- Keep your ingredients cold. Cold butter is key to creating those signature flaky layers- so chill everything, including your cheese and cream, before starting.
- Use fresh rosemary for the best flavor. Dried rosemary is great in a pinch, but fresh rosemary is much more fragrant and earthy.
- Don't overmix the dough. Stop mixing when the dough is just combined- it should look slightly wet and shaggy. It will come together as you shape it.
- Chill the dough before baking. A short rest in the fridge helps keep the butter cold, resulting in flakier scones with a better rise in the oven.
Variations
Here are a couple of swaps to elevate your apricot scones to the next level!
- Thyme- Swap rosemary for fresh thyme for a softer, lemony herb note.
- Lemon- Add 1-2 teaspoons of lemon zest to the dough for a bright, citrus flavor.
- Lavender- Use culinary lavender (just a pinch!) with the apricot for a floral, tea-time scone vibe.
- Cheese- Add crumbled goat cheese or a bit of grated sharp cheddar to balance the sweetness.
Serving suggestions
I love fresh-from-the-oven scones with a good ol' slather of butter. Or better yet, honey butter! Here are a few more ideas to make your scones the hit of the party!
- Tea or coffee - Host a tea party and serve your guests their favorite tea. Floral teas such as this lavender latte pair beautifully with apricot.
- Make scone shortcakes- Slice the scone in half and layer with whipped cream and apricot preserves for a rustic dessert take (like these cranberry shortcakes).
- Brunch board- Cut the scones into mini triangles and serve them as part of a brunch or butter board with fresh fruit, cheeses, and spreads.
Storage
These scones are best served the day they are made. They will keep for about 1-2 days at room temperature if wrapped in aluminum foil or plastic, or placed in an air-tight container.
You can also make the scone dough ahead and freeze it. Freeze them right after you cut them into triangles. Wrap each one tightly, then store in a freezer-safe bag for up to 3 months. When ready to bake, you can pop them in the oven from frozen and just add a little more baking time.
FAQ
Yes, but be sure they're firm and not overly ripe to avoid excess moisture. Chop them small and pat dry before folding them into the dough.
You don't have to, but soaking them in warm water for 5-10 minutes can make them plumper and juicier in the final scone. Just make sure you remove any excess moisture before adding them to the final dough.
Fresh rosemary is ideal for its vibrant flavor, but you can use dried in a pinch. Reduce the amount to ½ teaspoon.
More savory-sweet recipes
Savory or sweet, make these favorites on repeat!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Apricot and Rosemary Scones
Equipment
- pastry blender/cutter optional
- baking sheet
- parchment paper or silicone baking mat
Ingredients
- 1 cup all-purpose flour
- 1 cup plus 2 tbsp cake flour (also called super-fine or extra-fine flour)
- 1 tablespoon baking powder
- 2 tablespoon white granulated sugar
- ¾ teaspoon Kosher or fine sea salt
- 6 tablespoon cold, unsalted butter, diced into cubes
- 2 large egg yolks, cold
- 1 cup heavy cream (whipping cream), cold
- 2 teaspoon chopped fresh rosemary
- ¾ cup chopped dried apricots
Egg wash and topping
- 1 large egg
- 1 teaspoon heavy cream or milk
- ⅛-¼ teaspoon Kosher or flaky sea salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Soften the apricots: Place the dried apricots in a bowl and cover with warm water. Let soak for 10 minutes until plump. Drain well, then gently pat dry with a kitchen towel or paper towels to remove excess moisture. Too much water can cause the scones to fall apart.
- In a large bowl, sift together the flours, sugar, baking powder, and salt.1 cup all-purpose flour, 1 cup plus 2 tablespoon cake flour, 1 tablespoon baking powder, 2 tablespoon white granulated sugar, ¾ teaspoon Kosher or fine sea salt
- Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender or two forks until the mixture resembles coarse crumbs with pea-sized bits of butter. Gently fold in the apricots and rosemary until evenly distributed.6 tablespoon cold, unsalted butter, diced into cubes, 2 teaspoon chopped fresh rosemary, ¾ cup chopped dried apricots
- In a separate bowl, whisk together the egg yolks and heavy cream. Pour the mixture into the flour mixture and stir just until a shaggy dough forms. Using your hands, gently knead the dough in the bowl a few times to incorporate any remaining dry bits-be careful not to overwork it. The dough should be slightly wet and crumbly but hold together. Turn it out onto a lightly floured surface and shape it into a round, about 7 inches in diameter and 1 inch thick.2 large egg yolks, cold, 1 cup heavy cream (whipping cream), cold
- Using a sharp knife or bench scraper, cut the dough round into 8 equal wedges. Place the scones on the prepared baking sheet, spacing them slightly apart. Transfer the baking sheet to the refrigerator and chill for 15 minutes before baking.
- After chilling, remove the scones from the refrigerator (chilling helps solidify the butter, which leads to flakier layers and better rise in the oven). In a small bowl, whisk together the egg and heavy cream to make an egg wash. Brush the tops of each scone with the egg wash, then sprinkle with a pinch of salt. Bake at 400°F for 18-22 minutes, or until golden brown. Let cool on a wire rack for about 15 minutes before serving.1 large egg, 1 teaspoon heavy cream or milk, ⅛-¼ teaspoon Kosher or flaky sea salt
Notes
- Keep your ingredients cold. Cold butter is key to creating those signature flaky layers- so chill everything, including your cheese and cream, before starting.
- Use fresh rosemary for the best flavor. Dried rosemary is great in a pinch, but fresh rosemary is much more fragrant and earthy.
- Don't overmix the dough. Stop mixing when the dough is just combined- it should look slightly wet and shaggy. It will come together as you shape it.
- Chill the dough before baking. A short rest in the fridge helps keep the butter cold, resulting in flakier scones with a better rise in the oven.
- Storage. These scones are best served the day they are made, but can be stored up to 2 days after baking. To maximize freshness, store in an airtight container at room temperature.
- To freeze scones. Freeze them right after you cut them into triangles. Wrap each one tightly, then store in a freezer-safe bag for up to 3 months. When ready to bake, you can pop them in the oven from frozen and just add a little more baking time.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
John T says
These are the best
Scone Master says
This recipe was amazing! Thank you for putting the measurements of the ingredients into the steps too!! That made it so much easier. Your detailed descriptions on how much to knead and mix etc were so helpful! As well as the details about how cold everything needs to be. My scones turned out flaky, buttery and delicious!!!!
Jennifer says
This comment made my day. Scone master indeed! Thanks for taking the time to leave a review🥰