Apricot and Walnut English Scones
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!
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!