Dried Apricot Buttermilk Scones: Golden and Tangy
- Time: 15 min active + 15 min baking
- Flavor/Texture Hook: Tart apricot bits with a crisp, golden crust
- Perfect for: Sunday brunch or a cozy tea time
Dried Apricot Scones Recipe
The smell of warm butter and tart fruit hitting the oven air is one of those things that just feels like home. Scones have this interesting history, starting as a humble Scottish oat cake before the British turned them into the refined, fluffy treats we see at afternoon tea.
In the US, we've pushed them toward a sweeter, biscuit like vibe, but I love blending both worlds.
These Dried Apricot Scones bring a bit of a global twist. Apricots are staples in Middle Eastern and Central Asian baking, and adding them to a traditional English scone creates a great contrast. You get that bright, acidic hit from the fruit and lemon, which cuts right through the heavy fat of the butter.
Expect a scone that is crisp on the outside and tender inside. It is a balance of opposites. We are aiming for a treat that feels sophisticated but takes very little effort to put together.
Why This Flavor Works
This recipe relies on a few specific interactions to get that signature lift and taste. If you enjoy the base of my Buttermilk Scones recipe, you will love how the fruit changes the profile here.
Cold Fat: Frozen butter cubes don't melt into the flour. Instead, they stay as tiny lumps that steam during baking, pushing the dough up into layers.
Acid Reaction: The buttermilk and lemon juice react with the baking soda to create immediate bubbles, which lightens the whole bite.
- Bright
- Lemon juice, dried apricots
- Rich
- Frozen butter, buttermilk
- Salty
- Fine sea salt
- Sweet
- Powdered sugar glaze
| Apricot Type | Prep Time | Flavor Profile | Best For |
|---|---|---|---|
| Dried (Shortcut) | Low | Concentrated, chewy, tart | Consistent rise & chew |
| Fresh (Fresh) | High | Mild, juicy, floral | Summer seasonal bakes |
Ingredient Breakdown
Each part of this bake has a job. If you change one, it affects the texture. According to the guides at King Arthur Baking, the ratio of fat to flour is what determines if you get a cakey or flaky scone.
| Ingredient | What It Does | Best Swap |
|---|---|---|
| All Purpose Flour | Provides the structure | White whole wheat (denser) |
| Frozen Butter | Creates flaky layers | Cold coconut oil (vegan) |
| Buttermilk | Adds tang and lift | Milk + 1 tbsp lemon juice |
| Dried Apricots | Adds chew and tartness | Dried cranberries or currants |
Full Ingredients List
For the dough: 2 cups (250g) all purpose flour 2 tbsp (25g) granulated sugar Why this? Keeps the crumb tender without over sweetening 1 tbsp (12g) baking powder 1/2 tsp (3g) baking soda 1/2 tsp (3g) fine sea salt 1/2 cup (113g) unsalted butter, frozen and cubed Why
This? Prevents the fat from melting before it hits the oven 3/4 cup (180ml) cold buttermilk 3/4 cup (110g) dried apricots, finely diced
For the light apricot glaze: 1/2 cup (60g) powdered sugar 1 tbsp (15ml) lemon juice 1 tsp (5g) apricot preserves, melted Why this? Deepens the fruit flavor in the icing
Essential Baking Tools
You don't need a professional kitchen, but a few tools make this way easier. I usually use a standard 9 inch skillet or a baking sheet for these.
- Pastry Blender: Or two forks if you don't have one, to cut in the butter.
- Mixing Bowl: A large one so you have room to fold the dough.
- Baking Sheet: Lined with parchment paper to stop sticking.
- Spatula: A rubber one is best for folding without over mixing.
Step-by-step Process
- Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl. Note: Make sure there are no baking soda clumps to avoid bitter spots.
- Add the frozen butter cubes. Use a pastry blender or forks to work the butter into the flour until the mix looks like coarse crumbs with some pea sized lumps.
- Fold in the diced dried apricots.
- Pour in the cold buttermilk. Stir gently with a spatula just until a shaggy, barely combined dough forms. Note: Stop as soon as the flour disappears.
- Turn the dough onto a floured surface. Gently pat it into a 1 inch thick disk.
- Fold the dough in half, pat down, and fold again. This letter fold technique creates the physical layers that make Dried Apricot Scones flaky.
- Cut the disk into 8 equal wedges.
- Bake at 400°F (200°C) for 15 minutes until the tops are golden and the edges look crisp.
- Whisk powdered sugar, lemon juice, and melted preserves together until smooth and glossy.
- Drizzle the glaze over the cooled Dried Apricot Scones.
Chef's Note: If your kitchen is hot, put your flour and bowl in the freezer for 10 minutes before starting. Cold tools mean colder butter, which means taller scones.
Fixes and Pitfalls
The most common issue is over handling the dough. The more you touch it, the more the gluten develops, turning a tender scone into a tough biscuit.
Troubleshooting Common Issues
| Issue | Solution |
|---|---|
| Why Your Scones Are Dense | If they don't rise, the butter probably melted before they hit the oven. This happens if you use room temperature butter or mix the dough too long with your hands. |
| Why the Glaze Is Runny | Too much lemon juice can make the icing slide right off. Add the liquid a teaspoon at a time until it's thick enough to hold its shape but still pourable. |
| Why the Scones Spread | If they flatten out like cookies, your dough might have been too wet or the butter was too soft. |
Flavor Swaps
You can easily pivot this recipe to fit what you have in the pantry. Dried Apricot Scones are great, but these twists work well too.
Diet Friendly Swapsdairy-free: Use vegan butter sticks and almond milk mixed with a splash of apple cider vinegar. Lower Sugar: Remove the glaze entirely and add a pinch of cinnamon to the dry mix.
Fruit TwistsApricot and Almond: Add 1/4 cup of sliced almonds for a nutty crunch. Apricot and Ginger: Add 1 tsp of ground ginger to the flour for a spicy kick.
Scaling the Batch
If you are baking for a crowd or just for yourself, keep these rules in mind.
Scaling Down To make 4 scones, halve all ingredients. For the egg wash (if you use one), beat one egg and use half. Use a smaller 6 inch disk to keep the height.
Scaling Up When doubling the recipe, do not double the salt or baking soda exactly use about 1.5x. Work in batches so the butter doesn't melt while you are cutting the shapes. If baking two sheets at once, rotate them halfway through the 15 minutes.
Scone Myths
There is a lot of advice out there that doesn't actually help. Let's clear some things up.
Myth: You need to knead scone dough to make it strong. Truth: Kneading is for bread. For Dried Apricot Scones, kneading destroys the butter pockets and makes them heavy. Just fold and pat.
Myth: Scones must be rolled out with a rolling pin. Truth: Patting the dough by hand is better. A rolling pin can compress the layers, leading to a flatter scone.
Storage and Leftovers
Once cooled, store these in an airtight container at room temperature for 2 days. If you want them to last longer, the fridge is fine for 5 days, but they will lose that initial crispness.
Freezing Wrap individual scones in foil and freeze for up to 3 months. Reheat them in a 350°F (175°C) oven for 5-8 minutes to bring back the crunch.
Zero Waste Tip If you have leftover buttermilk, don't toss it. Use it as a marinade for chicken or whisk it into your next batch of pancakes for extra fluff.
Best Pairing Ideas
Because of the tartness of the fruit, these pair well with creamy or salty accompaniments.
- Traditional: A dollop of clotted cream and a drizzle of honey.
- Beverages: A strong Earl Grey tea or a light roast coffee.
- Savory Balance: These work surprisingly well on a Vegan Charcuterie board alongside sharp cheddar and salty olives.
The contrast of the salty cheese against the sweet Dried Apricot Scones is a real winner for guests. Just make sure to serve them slightly warm for the best experience.
Recipe FAQs
How to make dried apricot scones?
Whisk dry ingredients, cut in frozen butter, and fold in diced apricots with buttermilk. Pat the dough into a disk and fold it like a letter to create physical layers before baking.
Do you have to soak dried apricots before baking?
No, soaking is not required. Finely dicing the fruit ensures it distributes evenly without introducing excess moisture into the dough.
What is the 15 minute rule for scones?
It describes the rapid preparation and baking cycle. This specific recipe requires exactly 15 minutes of prep and 15 minutes of cook time.
Is it true that mixing the dough longer makes scones fluffier?
No, this is a common misconception. Overworking the dough or using warm butter makes scones dense; keep your butter frozen and stir only until the flour disappears.
How to store and reheat apricot scones?
Store in an airtight container at room temperature for 2 days or freeze in foil. Reheat frozen scones at 350°F for 5-8 minutes to bring back the crunch.
Why is my apricot glaze too runny?
Too much lemon juice likely thinned the consistency. Add the juice one teaspoon at a time until the icing is thick enough to hold its shape but remains pourable.
What else can I make with a bag of dried apricots?
Dice them into savory salads or blend them into a quick jam. If you enjoyed the sweet tart balance here, see how we use a similar fruit forward profile in our classic fruit salad.
Dried Apricot Scones
