Apricot And Sour Cream Scones are perfect all year round. They are made with dried apricots and can be served at any kind of tea party. These scones work also for a snack, next to a cup of coffee, for breakfast or a lazy afternoon when you have a sweet tooth.
This recipe of Apricot and Sour Cream Scones caught my attention because of the simplicity of it. Also, the flavors are awesome, who doesn’t like apricots? For me, apricots mean summer and childhood and simple life. I miss that.
In Minnesota, apricots are not very popular because of the climate. It is too cold for them. Also, the ones I find usually in the grocery stores have no flavor.
This recipe though, uses dried apricots that can be found all year round. The dried apricots are packed with flavor and very good for you, so I was excited to try the recipe. Did you know that dried apricots are very, very high in potassium and iron?
Some of the ingredients you will need for this recipe are: few dried apricots, flour, sugar, sour cream, heavy cream, butter. It is a very easy recipe to put together and delicious.
Note: The kitchen/baking tools following are the ones I prefer, like and use on a regular basis. Also, I suggested organic ingredients, because 90% of my ingredients in the kitchen are organic. This is my preference, but obviously you can use the ingredients available to you.
How to make the Apricot And Sour Cream Scones:
You start with the oven and preheat it to 350F/180C. I don’t have to lecture you why this is the most important step.
The butter has to be very cold. This is a rule for making pastries and short breads in general.
The cold butter inside the dough makes the dough flaky and delicious. Cut the butter into small pieces. Also, chop the apricots and set them aside.
In a large bowl, combine flour, sugar, baking powder and salt. Then throw the butter in and using a pastry tool cut the butter into the flour mixture until mixture resembled coarse crumbs.
Add the chopped apricots and stir to combine.
In a liquid measuring cup combine the sour cream, heavy cream and vanilla extract. Mix well. Add the mixture to the flour stirring to blend until mixture comes together.
If dough seems dry, add more heavy cream, one tablespoon at a time, until dough is uniformly moist. Working gently with your hands, bring mixture together until a dough forms.
Turn out the dough onto a slightly floured surface. Knead gently 4-5 times. Do not overwork it. Using a rolling pin, roll dough to a 1/2 inch thickness.
Use a cookie cutter, about 2 inches big and cut 20 scones from dough. Place scones 2 inches apart on prepared sheet.
I used a square cutter but every time I make this recipe I play with the shape. You can make them round, or heart shaped, for example.
Brush each of them gently with some heavy cream and bake them at 350F/180C for about 18 minutes or until the edges of scones are light golden brown and a wooden pick inserted in the centers comes out clean.
Serve warm. They are good cold too, as a snack. You can also freeze them and use them later.
- 2 cups/250g all purpose flour
- 1/3 cup/67g sugar
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1/4 cup or 1/2 stick or 57g cold salted butter, cut into pieces
- 1/2 cup or 4-5 chopped dried apricots
- 1/3 cup/80g sour cream
- 7 Tbsps cold heavy whipping cream
- 1/2 tsp vanilla extract
Preheat oven to 350F.
Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, sugar, baking powder and salt whisking well.
Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
Add the chopped apricots and stir to combine.
In a liquid measuring cup combine sour cream, 6 tablespoons heavy cream and the vanilla extract.
Add it to the flour mixture, stirring until mixture comes together.
Note: If the dough seems dry, add more cream, 1 tablespoon at a time until dough is uniformly moist.
Working gently, bring mixture together with hands intil dough forms.
Turn out dough onto a lightly floured surface. Knead gently 4-5 times.
Using a rolling pin, roll dough to a 1/2 inch thickness. Using a 2 inch round cutter cut 20 scones from dough.
Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with the left over heavy cream and bake in the oven at 350F/180C for about 18 minutes or until a wooden pick inserted in the centers comes out clean.
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