Fresh Apricot Scones with Amaretto Glaze

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My 19 year old son is home from college for the holiday weekend.  You can guess what that means for me…lots of cooking!  He is craving home cooked food, rather than the processed dorm food he has been eating for most of the past year. 

It really is just a good excuse for me to try out a couple of recipes that I have had rolling around in my head for awhile.  Apricots have been featured in our stores lately and they are surprisingly delicious.  After recently making a fruit salad with apricots, I have been thinking about what else I could do with them.  It seemed like a perfect opportunity to tweak my scone recipe and see what I could come up with. 

Every apricot scone recipe I came across called for dried apricots and that just seems to defeat the purpose of fresh apricots so I adjusted my basic recipe by adding a little more flour and a bit of sour cream to keep everything in proportion.  To top it off, I made an amaretto glaze as I think the almond flavor is a wonderful compliment to apricots.  If you don’t have amaretto, just use almond extract.

Apricot Scones with Amaretto Glaze

Scones

  • 2- 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons European style butter, cold, cut into chunks
  • 1 cup heavy cream
  • ¼ cup sour cream
  • 1-1/4 cup fresh apricots peeled and diced

Preheat oven to 400°. Sift together flour, baking powder, salt & sugar. Cut chilled butter into flour mixture until it resembles coarse crumbs. Make a well in center of flour and pour in the cream and add sour cream. Fold everything together until just incorporated – do will not be smooth, so take care to not overwork. Toss the apricots with some flour to prevent them from sinking to the bottom of the scone when baked. Fold into dough gently.

With lightly floured hands, press the dough out onto a  floured surface into a rectangle approximately 12″ x 3″ x 1″.  The dough will be fairly sticky due to the fresh fruit, so keep your hands floured and be very gentle.  Cut the rectangle in half, then in half again so that you have 4 approximately square pieces. Finally cut each square in half on the diagonal so that you have the traditional rectangular scone shape. Transfer to ungreased cookie sheet and bake for 15 – 20 minutes until beautiful and lightly browned 

Let scones cool for about 1/2 hour before applying glaze.

Amaretto Glaze

  • 1 tablespoon amaretto (or almond extract)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup confectioner’s sugar, sifted
  • 1 tablespoon butter – melted
  • Milk – as necessary to thin

Mix the amaretto, lemon juice and confectioner’s sugar in microwave safe bowl until well combined. Mix in the melted butter. Microwave on high for 30 seconds. Whisk glaze to smooth out any lumps. If glaze is too thin, add additional confectioner’s sugar, microwave again for 15 seconds, if it is too thick, add a little milk.   Drizzle glaze over tops of cooled scones.

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7 Responses to “Fresh Apricot Scones with Amaretto Glaze”

  1. Peggy

    Yum! We’ve got a lot of cooking planned this weekend too! May have to fit in these scones for a breakfast treat =)

  2. Bethany

    These look amazing. I was just searching for things with apricots because I have a lot of apriums in my CSA box and they are too tart for my kids and my husband and I can’t keep up eating them just ourselves so I was looking for ways to bake with some of them. This looks so good. Can’t wait to try. Peeked at the rest of your site and I will have to come back I all looks so yummy. Love all the lemon stuff. I am pregnant and can’t get enough lemon anything. Thanks for sharing.

  3. Jenn

    I usually don’t like chunky fruit, but these sound delicious. Apricot and almond flavor – yum!!

  4. Eye Candy

    i have to try these!! i love to make scones when i have company on the weekends. i have a silly question though – what is European Style butter?

  5. admin

    European style butter is foil wrapped and has a higher fat content and is generally sweeter. The brands that I use most often are Kerrygold Irish Butter and Plugra.

  6. Alina

    A big thank you for following me on Twitter Nancy – that’s how I’ve discovered your amazing blog! Beautiful photos, delicious recipes… These scones look SO summery! I wonder how much fat European style butter contains in the US. Here I haven’t seen butter with fat content higher than 82%. But in Slovakia, I’ve seen 84%!

  7. Katie

    This weblog is eelelcxnt I really like to learn your article. Stay up late works great! You already know, many people are looking for round of this information; you can greatly help them. Thanks for sharing with us.

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