These scones are light, fluffy, biscuity and so cozy! Made with simple, whole ingredients and pops of flavor and texture from the apricots and walnuts, these scones will be your new favorite snack, breakfast or dessert!
Celebrating warmer weather and blue skies today with these incredible apricot and walnut scones! They are light, fluffy, and so delicious warmed up with a little butter and jam.
I vividly remember the scones my mom used to make for us growing up. I would sit at the kitchen counter with puppy dog eyes, begging her to make them on the weekends and dreamt of the soft buttery taste of her warm scones with homemade jam.
When it comes to scones, you can’t go wrong with what kind, but my favorite are these basic English style flaky scones that take on more of a biscuit-like consistency. I’m calling them melt-in-your-mouth pillowy clouds of deliciousness because that is exactly what they are and I can’t get enough!
There’s something about the comfort of sitting down and reading a good book with some tea and what’s better than a warm and fluffy scone to accompany it!
These scones take just 30 minutes to make! Serve them warm with some butter and your favorite natural berry jam and you’ve got a breakfast, snack, or dessert that everyone will be raving about.
The Flavors
I wanted to experiment with different ingredients I could add to this scone recipe to make it stand out and landed on apricots and walnuts. The apricots add a nice sweetness to the scones while the walnuts give them some texture and crunch! You can make these without the add-ons or have fun experimenting with other nuts and dried fruits:))
This recipe would work well with dried cranberries, raisins, figs, pecans, or almonds. Let me know if you try any of these variations!
Ingredients
- All-purpose Flour
- Baking Powder
- Salt
- Cane sugar
- Unsalted butter (room temp)
- Full fat Coconut Milk
- Egg
- Dried Apricots
- Walnuts
The Process
- Preheat the oven to 425 degrees. We start by pulsing the flour, baking soda, salt, and sugar a few times. Then the room temperature butter is added in and pulsed together about 10 times or until the dough has a sandy consistency. Transfer to a mixing bowl.
- In a small bowl, whisk together the coconut milk and egg. Save about 1 and 1/2 tbsp of it for the egg wash later and add the rest of it to the bowl with the dry ingredients.
- Begin stirring with a spatula until the dough starts to come together. Fold in the apricots and walnuts.
- Transfer to a large floured surface and knead about 10 times until it forms a smooth ball (make sure to not over-knead! this is important for the scones to stay light and fluffy).
- Roll out the dough about 1 inch thick and use a 2.5″ cutter or the rim of a cup to cut out 7 circles. Re-roll the rest of the dough and cut out 2 more.
- Place the scones on a parchment paper-lined baking sheet and brush the tops with the egg wash you set aside.
- Bake for 13-15 minutes until they start to get a golden color on the tops!
These scones are easy, cozy, and delicious. I hope you get the chance to try them out and if you do I’d appreciate if you’d take a moment to let me know what you think in the comments and ratings! Happy baking!
If you’re looking for more snack or dessert ideas check out some more of my recipes below!
Apricot and Walnut English Scones
Ingredients
- 2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 6 tbsp unsalted butter room temp
- 2/3 cup full fat coconut milk
- 1 large egg
- 1/4 cup diced dried apricots
- 1/4 cup walnuts
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- In a food processor, pulse the flour, baking soda, salt, and sugar a few times. Add the butter and pulse 10 times until the dough begins to clump and appears sandy in texture. Transfer to a mixing bowl.
- In a small bowl whisk the coconut milk and egg. Save about 1 and 1/2 tbsp of it in a small dish for the egg wash in the last step. Add the rest of it into the bowl with the dry ingredients.
- Stir with a spatula until the dough starts to come together. Fold in the apricots and walnuts. Transfer to a large floured surface and knead about 10 times just until the dough is in a smooth ball (don't over-knead).
- Roll the dough with a rolling pin until about 1 inch thick all around and use a 2.5" inch cutter or the rim of a cup to cut out 9 circles. You will need to re-roll the dough to get 9 circles.
- Place the scones on the parchment lined baking sheet and brush the tops with the egg wash you set aside.
- Bake for 13-15 minutes until they start to get a golden color on the top!
- Best served warm with butter and homemade jam!
[…] If you liked this recipe, be sure to check out my Apricot and Walnut English Scones! […]