Description
Delightfully tender and flaky apricot coconut scones with a golden crust, combining the natural sweetness of dried apricots and the rich texture of shredded coconut. Perfect for a comforting breakfast or afternoon tea, these scones are easy to prepare and baked to perfection with a buttery, slightly sweet crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Mix-ins
- 1/2 cup dried apricots, chopped into small pieces
- 1/2 cup shredded coconut (sweetened or unsweetened)
Wet Ingredients
- 1/2 cup unsalted butter, cold and cut into small cubes
- 2/3 cup heavy cream (plus more for brushing)
- 1 tsp vanilla extract
- 1 large egg (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prepare for the scones.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined, ensuring even distribution of leavening agents.
- Cut in the Butter: Add cold butter cubes to the dry mixture. Using a pastry cutter, two forks, or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter visible.
- Add the Apricots and Coconut: Stir in the chopped dried apricots and shredded coconut so they are evenly dispersed throughout the flour and butter mixture.
- Make the Dough: In a small separate bowl, whisk together the heavy cream and vanilla extract. Pour this wet mixture into the dry ingredients and gently mix with a spoon or spatula until just combined to avoid overworking the dough.
- Shape the Scones: Turn the dough onto a lightly floured surface and gently knead it 2-3 times until smooth. Pat the dough into a roughly 1-inch thick circle.
- Cut the Scones: Cut the dough circle into 8 wedges like a pizza, or use a biscuit cutter to shape round scones.
- Prepare for Baking: Place the scones on the prepared baking sheet with some space between each. Whisk the egg with a tablespoon of water and brush this egg wash over the scones’ tops for a shiny, golden finish. Optionally, sprinkle a little sugar on top for added sweetness and texture.
- Bake the Scones: Bake in the preheated oven for 15-20 minutes until the scones turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving. Best enjoyed warm with jam or clotted cream for an indulgent treat.
Notes
- Use cold butter for best flaky texture.
- Sweetened or unsweetened shredded coconut can be used based on preference.
- Avoid overmixing the dough to keep scones tender.
- For added flavor, sprinkle sugar on top before baking.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
