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 also work for a snack, next to a cup of coffee, for breakfast, or for a lazy afternoon when you have a sweet tooth.
This recipe of Apricot and Sour Cream Scones caught my attention because of its simplicity.
Also, the flavors are awesome because, who doesn't like apricots? For me, apricots mean summer, 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 usually find in the grocery stores do not have much flavor.
This recipe, though, uses dried apricots that you can find all year round.
The dried apricots are packed with flavor and very high in potassium and iron, therefore, very good for you.
- dried apricots
- all purpose flour
- organic granulated sugar
- unsalted butter
- baking powder
- sour cream
- heavy cream
- vanilla extract
Also, if you can afford it, I suggest organic ingredients because 90% of the ingredients I use in my kitchen are organic. This is my preference, but obviously, you can use the ingredients available to you.
(See the recipe card for quantities.)
Note: The following kitchen/baking tools are my favorite, and I use them on a regular basis. (Affiliate links)
- Pastry blender
- Non-stick silicone baking mat
- Baking sheets
- Pyrex Cup measuring
- Mixing bowls
- Silicone brushes
(These instructions are just a summary of the recipe card to help you understand the process).
Step 1. Preheat the oven. I don't have to lecture you on why this is the most important step. By the time you are ready to bake the scones, the oven will also be ready for them.
Step 2. Prepare the ingredients. Cut, chop, and measure everything.
Butter: Use very cold butter. This is a rule for making pastries and shortbreads in general.
The cold butter inside the dough makes the dough flaky and delicious. Cut the butter into small pieces.
Apricots: Chop them small and set them aside.
Flour: Sift the flour first, then measure it.
Step 3. Make the dough. 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 the mixture resembles 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 the mixture comes together.
If the dough seems dry, add more heavy cream, one tablespoon at a time, until the dough is uniformly moist. Working gently with your hands, bring the mixture together until a dough forms.
Step 4. Knead and form the scones.
Turn out the dough onto a lightly floured surface. Knead gently 4-5 times. Do not overwork it. Using a rolling pin, roll the dough to a ½-inch thickness.
Use a cookie cutter, about 2 inches big, and cut 20 scones from the dough. Place scones 2 inches apart on the 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.
Step 5. Bake.
Brush each of them gently with some heavy cream and bake them at 350F/180C for about 18 minutes or until the edges of the 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.
Flour: You can substitute all-purpose flour with whole wheat flour, oat flour, or almond flour. Keep in mind that different flours may affect the texture and taste of the scones.
Sugar: You can replace granulated sugar with alternatives like brown sugar, a mixture of granulated and brown sugar, coconut sugar, etc. Adjust the quantity based on your desired level of sweetness.
Butter: For a dairy-free option, you can use plant-based margarine or coconut oil instead of unsalted butter. Make sure the butter replacement is solid when measuring.
Note: All your ingredients should be cold as well.
Dried Apricots: If you want to switch up the dried apricots, you can try using other dried fruits like cranberries, cherries, or raisins. Be mindful of any differences in sweetness and adjust accordingly.
Sour Cream: To replace sour cream, you can use alternatives like Greek yogurt or coconut cream. These options will add moisture and a tangy flavor to the scones.
Heavy Whipping Cream or Whole Milk: For a dairy-free option, you can use almond milk, soy milk, or oat milk instead of heavy whipping cream or whole milk. The texture of the scones might vary slightly, but it should still work well.
Vanilla Extract: Vanilla extract can be substituted with other extracts like almond extract or orange blossom extract for a different flavor profile.
There are some basic rules to store scones, in general. The idea is to allow them to cool completely before storing them. If stored while still warm, they can become soggy.
Room temperature or refrigerator:
Place the scones in an airtight container or a resealable plastic bag. Ensure that the container or bag is large enough to hold the scones without squishing them.
If you're stacking the scones, you can place a layer of parchment paper or wax paper between each scone to prevent sticking.
Store the scones at room temperature for up to 2-3 days. If the weather is particularly hot or humid, it's best to store them in the refrigerator to maintain their freshness.
If you want to store the scones for a longer period, you can freeze them. Wrap each scone individually in plastic wrap or place them in a freezer-safe container or bag. Frozen scones can be stored for up to 1-2 months.
When you're ready to enjoy the scones, remove them from the refrigerator or freezer and let them come to room temperature.
You can also reheat them in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Remember, scones are best enjoyed fresh, but proper storage can help maintain their texture and flavor for a little longer.
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Apricot and Sour Cream Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ cup unsalted butter cut into pieces
- ½ cup chopped dried apricots 4-5 pieces
- ⅓ cup sour cream
- 7 tablespoons cold heavy whipping cream or whole milk
- 1 teaspoon vanilla extract
- Preheat oven to 350F.
- Prepare a baking sheet by lining it with parchment paper and set it aside.
- Whisk together flour, sugar, baking powder, and salt in a large bowl until thoroughly combined.
- With the help of a pastry blender, incorporate the butter into the flour mixture until the texture resembles coarse crumbs.
- Add the chopped apricots and stir to combine.
- Combine sour cream, 6 tablespoons of heavy cream, and vanilla extract in a liquid measuring cup.
- Pour the sour cream mixture into the flour mixture and stir until the ingredients come together to form a cohesive mixture.
- Note: If the dough seems dry, add more cream, 1 tablespoon at a time until dough is uniformly moist.
- Using a gentle touch, bring the mixture together with your hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4-5 times.
- Take a rolling pin and roll out the dough to a thickness of ½ inch. Then, using a round cutter with a diameter of 2 inches, cut out 20 scones from the rolled dough.
- Arrange the scones on the prepared baking sheet, making sure to leave a 2-inch space between them. Brush the tops of the scones with the remaining heavy cream.
- Bake them in the oven at 350°F (180°C) for approximately 18 minutes or until a wooden pick inserted into the centers comes out clean. Serve warm.