Savory scones are some of my favorite quick breads to make. The combination of apricot and rosemary in these scones is so unique. The rosemary is earthy and the apricots a little sweet and tart. I find that they pair really well with your favorite cheeses.
If you have never made scones before, no worries- they really are a breeze to make! Scones can be both sweet like my Cranberry Orange Scones or savory like these Smoked Gouda and Chive Scones. You just want to make sure your butter is cold when you mix it in. The shape is forgiving, so no fancy rolling. I cut mine into even triangles because it's so much easier to serve, and they are just so darn cute that way. These scones are delicious slathered with butter or try serving them alongside your next cheese board instead of crackers.
What you will need for these apricot and rosemary scones:
- 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. Make sure the butter is cold as you will get a more flakier scone this way.
- Egg yolks: These add some structure to the rise.
- Heavy cream: I like to keep my scones traditional with heavy cream.
- Apricots: Dried apricots is the way to go here.
- Rosemary: Fresh rosemary is best, so the flavor really shines. Feel free to lower the amount if you find it too earthy.
- Salt: I like to sprinkle a bit of kosher salt on the top right before baking.
How to store scones:
These scones are best served the day they are made. They will keep for about 1-2 days at room temperature if wrapped aluminum foil or plastic, or placed in an air tight container.
📖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
- 1 tablespoon baking powder
- 2 tablespoon white granulated sugar
- ¾ teaspoon Kosher or fine sea salt
- 6 tablespoon unsalted butter, diced into cubes (cold)
- 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 unsalted butter, diced into cubes (cold), 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 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
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