Apricot and Sour Cream Scones

4.60 from 5 votes

These Apricot And Sour Cream Scones are perfect for a tea party all year round. The scones are made with dried apricots and great also with coffee.

Prep Time25

Cook Time18

Total Time43

Course: Dessert

Cuisine: English

Servings: scones

Calories: 113kcal

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.