Apricot and Rosemary Scones
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.
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*
Serving: 1 scone | Calories: 252kcal | Carbohydrates: 26.2g | Protein: 3.3g | Fat: 15.2g | Saturated Fat: 9.9g | Cholesterol: 96mg | Sodium: 54mg | Potassium: 271mg | Fiber: 1.4g | Sugar: 9.6g | Calcium: 68mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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