Apricot with almond is one of my most favorite flavor pairings, and combining the two into a lovely cream scone is simply the best. Sweet almond paste stars in this effortless recipe and is absolute heaven paired with golden dried apricots. Brushed with cream, sprinkled with sugar, and baked until golden, these apricot almond scones are a spring delight.
Serve up these golden wedges with a side of butter and jam, a drizzle of glaze or white chocolate, or a simple dusting of powdered sugar. No matter how you adorn them, you’ll want to enjoy them still slightly warm from the oven (and for fresh scones anytime, prep the recipe in advance and bake whenever you’re craving a bit of sweetness).
- 1 cup dried apricots, chopped
- 1 Tbsp Amaretto (or 1 Tbsp warm water)
- 3 cups flour
- 4 oz almond paste, grated
- 1 Tbsp aluminum free baking powder
- 1 tsp salt
- 1 cup sugar
- 3/4 tsp pure almond extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 Tbsp cold heavy cream
- 1 Tbsp sugar
- Line two rimmed baking sheets with silicone mats or parchment paper. Combine apricots and Amaretto in a small bowl, and let stand for 20 minutes. Whisk flour, almond paste, baking powder, salt, and sugar in a medium bowl. Combine almond extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated. Add chopped apricots and gently fold in just until a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and cut each circle into 7 wedges. Chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar. Bake for 16 to 18 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.