Apricot Cream Scones

apricot-cream-scones-for-web.jpg

While staying with my aunt and uncle, I made several batches of scones in a quest to create a new recipe. The first batch were wonderful and buttery, but almost more like shortbread than a scone. They quickly disappeared along with the homemade meyer lemon curd. Among others I tried were lemon buttermilk, lemon currant, and Apricot Cream. Although none of them were bad, these apricot cream scones were by far my favorite!

The first time I ate a scone was in London. I was 14 years old and my highschool English teacher had organized a trip to England for students. I was lucky enough to have a grandmother who felt that it was an experience I shouldn’t miss! I have many fond memories of that trip but very few that are food-related. Of the food I mostly remember breakfasts of extremely sour orange juice and rolls hard enough to break a tooth. I think we spent more time throwing the rolls at each other than actually trying to eat them (we were only 14, remember). I remember fast food lunches and warm sodas served without ice. But there is one food memory that stands out. I ordered a scone from a street vendor and I don’t know whether it was the taste of the scone or the inch-thick layer of butter squeezed between the two pieces, but it was love at first bite!

Scones have definitely been gaining in popularity in the states over the last several years. Just pop into any corner coffee shop and you’re sure to find an interesting selection. But my favorite place to eat scones (other than in my own kitchen), is the Cup and Saucer Cafe in Portland, OR. It’s been years since I’ve lived in Portland but I still crave the breakfasts served in that cramped little cafe with the mismatched tables and chairs and the line of people out the door. They serve fresh-baked scones along with many of their breakfasts and each table comes with a squeeze bottle filled with raspberry jam. It’s heaven.

Well here’s the recipe for my own Apricot Cream Scones. Make sure to have plenty of softened butter on hand because it’s almost a crime to eat a scone without it!

Apricot Cream Scones

2 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/4 C. sugar
6 T. cold unsalted butter, cut into small pieces
1/2 C. chopped dried apricots
1 egg, beaten
1/2 C. heavy cream
1/2 t. vanilla extract
heavy cream for brushing (optional)
coarse ground sugar (optional)

Preheat oven to 425 degrees.

  1. In a medium bowl, whisk together the flour, baking powder, salt and sugar.
  2. In a separate small bowl, whisk together the egg, cream and vanilla; set aside.
  3. Rub butter mixture into the flour mixture with your fingers (or use a pastry blender) until it resembles coarse crumbs. Stir in the apricot pieces.
  4. Add the cream mixture to the flour mixture all at once and stir until moistened (The mixture should hold together when pinched).
  5. Dump the mixture out onto the counter, gather all the pieces together with your hands and press everything together to form a rough ball. Pat it into a circle, about 3/4 inch thick.
  6. Cut the circle like a pie into 8 pieces and place pieces onto a parchment-lined baking sheet.
  7. Brush scones with a little cream and sprinkle with coarse sugar (optional)
  8. Bake in a preheated 425 degree oven for 15 minutes or until golden brown.

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21 Comments »

  1. 1
    Ryan Says:

    i went to Cup and Saucer for brunch on Monday😀

    yay!!!

  2. 2
    Ruby Says:

    Looks very tasty!!!!🙂

  3. 3
    Nicole Says:

    Ryan I had a feeling you were going to say that. We should be back in a few months…let’s take Justin there, he’s a Cup and Saucer virgin.

    Thanks Rubes😉

  4. 4
    Ryan Says:

    It was really pure chance…I rarely go to Cup and Saucer…it just happened I was over on Hawthorne on Monday with a friend looking for a place to eat. I normally go to Cricket Cafe or Genie’s for breakfast/brunch.

  5. 5
    rachel Says:

    I love cream scones and biscuits!

  6. 6
    Orchidea Says:

    Very beautiful photo and nice recipe… I will try them.
    Ciao.

  7. 7
    Sandy Says:

    So you are back! Just in time for holiday recipes. I am anxious to see what you post.

    I am making pozole now, if it comes out well, I will post it tomorrow on my site.

  8. 8
    Nicole Says:

    Rachel: Thanks for stopping by!

    Orchidea: Grazie mille! Hope you enjoy them🙂

    Sandy: Yes, I’m back. Recovering from jet lag and slowly trying to get back into my routine! I’m curious about your pozole, I hope to read about it tomorrow!

  9. 9

    Yummy!

  10. 10
    connie Says:

    lately i have been appreciating apricots more, so this recipe is right up my alley! well done and the photography is beautifully composed

  11. 11
    experienceaurie Says:

    What a gorgeous spread! Love it!!

  12. 12
    Nicole Says:

    Thanks Joe, glad you stopped by!

    Connie: glad to hear you’re appreciating apricots more! We had an apricot tree in the yard when I was younger and I’ve always loved them! Thanks for your nice comment🙂

    Aurie: Thanks a lot! Nice to see you again🙂

  13. 13
    Jackie Says:

    Ooh, those look fantastic (your photography is incredible). I’ve been meaning to try scones some weekend… perhaps I’ll try this recipe with cranberries rather than apricots – only because I have a bag sitting in the fridge!

  14. 14

    Nicole, it’s so good to have you posting again! Yay!!😀

    I totally agree with Jackie – your photos are wonderful! You’re a pro!

    I love dried apricots and always have some at home. I should try these, since the only scones I’ve ever made was chocolate chip ones – nobody here in Brazil knows what scones are. lol

  15. 15
    Brilynn Says:

    Hurrah, a new post! And a good one too!

  16. 16
    Kat Says:

    I am so going to steal your recipe for our infamous Christmas brunch this year! They look wonderful.

  17. 17
    Kathy Says:

    oh man ! I remember how good those scones were … I had no self-control !

  18. 18
    Nicole Says:

    Jackie: Thanks so much for the nice compliment! These would be great with cranberries!

    Patricia: Thanks! I hope you try them!

    Brilynn: Thanks Brilynn, it’s nice to be back!

    Kat: Great! I hope everyone enjoys them!

    Kathy: Yeah, I ate quite a few of them myself if you remember…

  19. 19
    Coleen Says:

    Welcome Back Nicole!
    Okay, I love love love your pictures. Can we get together so you can give me a few pointers?
    Ciao, Coleen

  20. 20
    amanda Says:

    nicole, these look absolutely devine! (like everything you make seems to)🙂 i’ve actually never made scones before… i don’t really know why either, so i think this recipe is going to have to be my stepping stone! i have to agree with everyone else, you certainly are a pro at those food photos! all your photos always seem to not only have great food and lighting, but the background is always spot on as well. please! share your secrets!🙂 (btw, it’s great to have you back posting!)

  21. 21
    Stephanie Says:

    Those sconse are making my mouth water! They would be so yummy with coffee about now.🙂


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