Apricot & Almond Scones

Apricot & Almond Scones take a classic combination and use it to flavour wonderfully light, American-style scones.

Dried apricots are soaked to bring them back to plump lusciousness and are complemented by flaked almonds and a touch of almond extract.

Heavenly with a light drizzle of icing over the top.

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AMERICAN STYLE SCONES

Recently, I really have gone mad on what I think of as American-style scones.

What I mean by American-Style is a cake-like confection, quite different to British scones which require butter at the very least. And ideally plenty of cream and jam too.

But American-style scones, sweeter and more buttery, require nothing adding.

Don’t get me wrong, I still love British scones. Who doesn’t love a proper cream tea? Although I could really do without the great ‘jam or cream first’ shenanigans.

I wonder though, apart from the infinite variety of flavours you can conjure up, if what I really like about American-style scones is that you basically get a slice of cake after less than thirty minutes in the oven.

What I am certain of is that these Apricot & Almond Scones are a real treat, fantastically flavoured, with little effort.

APRICOTS & ALMONDS

I use dried apricots in my Apricot & Almond Scones because, when it comes to fresh apricots, I’m with Larry David.

Rather than waste money on mealy and dry fresh apricots, I just soak dried ones in boiling water for around half an hour.

This will make them soft and juicy.

After soaking, the outside can become rather unappetizingly pale in colour. But just tear open each apricot like a little book before roughly chopping and you’ll see they’re bright orange inside.

For the almond element, I use 50 grams of flaked almonds. I also add a teaspoon of almond extract. As with vanilla extract, I always keep a bottle in the cupboard as just a small amount really adds a whack of flavour.

By the way, if you’re looking for another recipe to use up some of that almond extract, try this Genoa Cake.

EASY ALMOND & APRICOT SCONES

If you’ve seen my recipes for Blueberry & Lemon Scones and Raspberry & Coconut Scones you’ll know how easy the method is.

Just rub some butter into flour, baking powder, salt and sugar then stir in the apricots and almonds.

Next, you fold in the wet ingredients which you’ve lightly whisked together: the almond extract, egg, and your choice of milk, yogurt, buttermilk or any combination of these.

Unlike British scones where the dough is rolled and cut out, this rather wet dough is spread onto greaseproof paper or baking parchment into a thick circle.

It then goes into the freezer for around 30 minutes.

Yes, that sounds odd. But it’ll make the dough much easier to cut into triangles and separate out on a baking sheet.

This chilling is also said to help the scones rise as they cook.

The scones will take just 18-25 minutes to bake. Meanwhile, your kitchen will be filled with an enticing marzipan-like aroma.

After cooling a little, you could eat the Apricot & Almond Scones straight away. But I like to add a drizzle of icing once they’re cool enough.

I mix icing sugar with a couple of drops of almond extract plus some of the soaking liquor from the apricots.

The flavour isn’t hugely noticeable, but I think the scones look much nicer with a squiggle of icing. It also increases the sweetness of a scone which doesn’t contain that much added sugar.

SERVING & STORING APRICOT & ALMOND SCONES

To serve with a cup of tea or coffee or as a dessert you could warm the scones in the microwave for a few seconds. But I don’t bother as they’re good just as they are.

If you’re not going to eat them all within 2-3 days, then the scones can be frozen.

But, tasting this good, Apricot & Almond Scones rarely make it that far in our house.

Have you made Apricot & Almond Scones? Leave a comment & let me know what you think.

5 from 2 votes

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Apricot & Almond Scones

A classic flavour combination in light, American-style scones. Soak dried apricots to get them plump & juicy before using.

Course Snack, Cake

Cuisine American, British

Prep Time 20 minutes

Cook Time 25 minutes

Soaking & Chilling Time 1 hour

Total Time 1 hour 45 minutes

Servings 6

Author Moorlands Eater

Ingredients

• 130 g dried apricots
• 170 g plain flour plus extra for dusting
• 1.5 tsp baking powder
• 0.5 tsp salt
• 40 g sugar plus extra for sprinkling
• 60 g butter, cold
• 50 g flaked almonds
• 60-80 ml milk, yogurt, buttermilk or any combination of these
• 1 egg
• 1 tsp almond extract

For the drizzle

• 2 heaped tbsp icing sugar sifted
• few drops almond extract
• 2-4 tsp apricot soaking water or milk

Instructions

1. Pour boiling water from a kettle over the dried apricots and leave to soak for 30 minutes.

   Drain thoroughly. Save a little of the soaking water for the drizzle if you like.

   Tear each apricot open then chop roughly.

2. In a large bowl, stir together the flour, baking powder, salt and sugar.

3. Grate in the butter (dip it in the flour mixture occasionally if it gets sticky).

   Lightly rub the butter into the flour with your fingertips. It doesn't need to be completely combined with the flour, so don't worry if a few larger pieces of butter remain.

4. Stir in the flaked almonds and the chopped apricots. Make sure the apricots are lightly coated in the flour mixture and aren't sticking together.

5. In a jug, lightly whisk together 60ml of the milk, yogurt or buttermilk plus the egg and almond extract.

6. Pour the contents of the jug into the bowl and fold everything together. If it seems very stiff, add a little more of the yogurt, milk or buttermilk.

7. Put a piece of baking parchment or greaseproof paper on a board or tray and sprinkle over a little flour.

   Scrape the dough out of the bowl and onto the paper. Using a knife or spatula, spread it out into a circle approximately 15 cm in diameter.

8. Brush the top with milk, yogurt or buttermilk then sprinkle with a little sugar.

9. Place in the freezer for at least 30 minutes: this will make cutting the scones easier and should help the scones to rise as they bake.

   If you don't have space in the freezer, leave in the fridge for at least an hour.

   Meanwhile, preheat the oven to 200C/180C Fan/Gas 6

10. Remove from the freezer and cut the dough into 6 equal triangles. Carefully separate the pieces and place so they're not touching.

11. Transfer the sheet of paper to a baking tray and put in the oven.

    Bake until risen, golden and cooked all the way through & a skewer or cocktail stick comes out clean (18-25 minutes: check after 15 minutes & turn the oven down if they're browning too quickly).

12. Transfer the scones, on their paper, to a cooling rack.

    Wait until they're completely cold before adding the drizzle.

Drizzle

1. Put the sifted icing sugar in a small bowl.

   Add a few drops of almond extract and then, a teaspoon at a time, stir in the apricot soaking water or milk until you get the consistency you like.

2. Drizzle over the scones off the end of the spoon and leave to set for a few minutes before eating.

Recipe Notes

Eat within 2 days, stored in an airtight container, or freeze.