{ Vanilla Apricot Scones }


After I made these, I was craving more scones in my life. These were a great dessert topped with coconut whipped cream and berries, and were also great the next few mornings for breakfast!

ingredients }

  • 2 3/4 cups all-purpose whole wheat flour (and more for the counter)
  • 1/3 cup sugar (and more for topping)
  • 3/4 tsp. salt
  • 1 Tbs. baking powder
  • 6 Tbs. cold butter, cut into pieces
  • 1/2 cup dried apricots, diced
  • 2 large eggs
  • 2 tsp. vanilla
  • 1/3 cup , cream or milk (a bit more for topping)

{ directions }

  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment.

  2. Mix flour, sugar, salt, and baking powder in stand mixer on level 1. Work in the butter with your fingers to make an unevenly crumbly mixture.

  3. Toss in apricots and continue mixing on level 1.

  4. In a separate bowl, mix together the eggs, cream,  vanilla. Add to the dry ingredients, stirring just until everything is evenly moistened. (the dough will be very sticky)

  5. Liberally flour the counter and your hands. Pat the dough into a 10″ x 2″ rectangle. For larger, flatter scones, pat into a 15″ x 3″ rectangle.

  6. Cut the rectangle into 5 squares, then cut each square in half diagonally, to make a total of 10 triangular scones.

  7. Brush with extra cream and sprinkle with sugar.
  8. Place the scones on the prepared baking sheet, leaving at least 1″ between them and bake for 20 to 23 minutes, until they’re nicely browned. Remove from the oven, and serve warm or at room temperature.

  9. Enjoy! Yum!

Makes 10 scones. Dare you to eat just one! (265 Calories per Scone)

Adapted from this recipe. Shown here smothered in coconut whipped cream, berries and crumbles chocolate meringue.

{ Keep Cooking in Love & Light! }


One thought on “{ Vanilla Apricot Scones }

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