• Cooking Time:
  • Servings:
  • Preparation Time:



  • (1) 6 oz. bag of dried apricots, finely chopped
  • 1/4 cup sugar + 2 Tablespoons Sugar
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest of 1 entire lemon
  • 1 1/3 cups heavy cream


  • Preheat oven to 425. I don't have a scone pan, so I lined a jellyroll pan with parchment paper.
  • Combine apricots with 2 Tablespoons of sugar, mix well and set aside.
  • In a separate bowl, combine flour, baking powder and salt and mix well. Then stir in apricots and lemon zest.
  • Add cream to make a coarse dough.
  • Turn out onto a lightly floured surface and press until dough comes together. Separate into 4 pieces, working each of the 4 until they make a 4 inch square. Cut each into 4 triangular pieces.
  • Place all triangles onto the parchment covered pan and sprinkle with sugar.
  • Bake scones approximately 15 minutes or until lightly golden brown.
  • Enjoy!!!

Categories: Bread  Breakfast  Scone 

Author Credit: adapted from Chefcatalog.com

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