• Cooking Time:
  • Servings: 12
  • Preparation Time:


  • 2 cups all purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped dried apricots (about 4 1/2 ounces)
  • 1 tablespoon plus 1 teaspoon grated lemon peel
  • 1 1/4 cups whipping cream
  • 3 tablespoons unsalted butter, melted


  • Preheat oven to 425F.
  • Mix 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in large bowl. Stir in apricots and 1 tablespoon lemon peel.
  • Add whipping cream and stir just until dough forms.
  • Turn dough out onto lightly floured surface.
  • Knead gently just until dough holds together.
  • Form dough into 10-inch-diameter, 1/2-inch-thick round.
  • Cut into 12 wedges.
  • Transfer wedges to large baking sheet, spacing evenly.
  • Combine remaining 2 tablespoons sugar and 1 teaspoon lemon peel in small bowl.
  • Brush scones with melted butter.
  • Sprinkle with sugar mixture.
  • Bake scones until light golden brown, about 15 minutes.
  • Transfer to rack and cool slightly.
  • (Can be prepared 1 day ahead. Cool completely. Wrap in foil; store at room temperature.)
  • Serve scones warm or at room temperature.


The whipping cream that is added to these slightly sweet scones gives them a delicate texture, while the lemon peel and dried apricots add terrific flavor.

Categories: Bread  Scone 

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