Description
These Apricot Coconut Scones are a deliciously tender and flaky treat featuring the sweet chewiness of dried apricots and the tropical flavor of shredded coconut. Perfect for breakfast or an afternoon snack, these scones offer a delightful balance of buttery richness and fruity sweetness, baked to a golden crisp in just 35 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/2 cup dried apricots, chopped into small pieces
- 1/2 cup shredded coconut (sweetened or unsweetened, depending on your preference)
- 2/3 cup heavy cream
- 1 tsp vanilla extract
- 1 large egg (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until thoroughly combined to ensure even distribution of leavening and seasoning.
- Cut in the Butter: Add the cold cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining, which will help create flaky layers.
- Add the Apricots and Coconut: Stir in the chopped dried apricots and shredded coconut, distributing them evenly throughout the mixture for bursts of flavor in each bite.
- Make the Dough: In a small bowl, whisk together the heavy cream and vanilla extract. Pour this into the dry ingredients and gently fold together with a spoon or spatula until the dough just comes together. Be careful not to overmix to keep the scones tender.
- Shape the Scones: Turn the dough onto a lightly floured surface. Knead gently a couple of times until smooth, then pat the dough into a 1-inch thick circle.
- Cut the Scones: Slice the dough into 8 wedges like a pizza or use a round biscuit cutter for round scones, depending on your preferred shape.
- Prepare for Baking: Place the scone pieces onto your prepared baking sheet, spacing them slightly apart. Whisk the egg with a tablespoon of water to make an egg wash and brush it over the scone tops for a glossy golden finish. Optionally sprinkle a little sugar on top for extra sweetness and crunch.
- Bake the Scones: Bake in the preheated oven for 15 to 20 minutes until the scones are golden brown on top and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Let the scones cool slightly on a wire rack. Serve warm with your favorite jam or clotted cream for a perfect tea time treat.
Notes
- Use cold butter to get the flakiest texture in your scones.
- If you prefer less sweetness, opt for unsweetened shredded coconut.
- For a vegan version, substitute heavy cream with coconut cream and use a flax egg for the wash.
- These scones are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven before serving to restore freshness.
