Sour Cream Apricot Scones

Treat yourself to a batch of tender and buttery Sour Cream Apricot Scones, the perfect balance of tangy and sweet for your morning coffee or afternoon tea. These golden beauties are infused with the richness of sour cream, which keeps them delightfully moist, while bits of chewy dried apricot add bursts of fruity sweetness in every bite. The dough comes together effortlessly, thanks to a straightforward combination of pantry staples, including cold butter worked into the flour for a perfectly flaky texture. A gentle brushing of heavy cream and a sprinkle of coarse sugar create a lightly crisp, caramelized topping. Ready in just over 30 minutes, these easy homemade scones are as impressive as they are comforting. Serve them warm with butter, jam, or clotted cream for a bakery-quality treat made right in your kitchen!

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 0.25 cup granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup cold unsalted butter
• 0.5 cup dried apricots, chopped
• 0.75 cup sour cream
• 1 whole large egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (for brushing)
• 1 tablespoon coarse sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine.

Step 3

Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse meal with pea-sized bits of butter remaining.

Step 4

Add the chopped dried apricots to the flour mixture and toss to coat evenly.

Step 5

In a small bowl, whisk together the sour cream, egg, and vanilla extract until smooth.

Step 6

Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula or wooden spoon until the mixture just comes together into a shaggy dough. Avoid overmixing.

Step 7

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it into a cohesive ball. Pat the dough into a round disk about 1 inch thick and 7 inches in diameter.

Step 8

Using a sharp knife or bench scraper, cut the disk into 8 equal wedges. Place the wedges onto the prepared baking sheet, spacing them about 1-2 inches apart.

Step 9

Brush the tops of the scones with heavy cream and, if desired, sprinkle with coarse sugar for extra crunch and sweetness.

Step 10

Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on the tops and edges.

Step 11

Remove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature, with butter, jam, or clotted cream as desired.

Nutrition Facts

Serving size	(783.4g)

Amount per serving	% Daily Value*
Calories	2719.9

Total Fat 148.7g	0%
Saturated Fat 92.5g	0%
Polyunsaturated Fat g
Cholesterol 564.6mg	0%
Sodium 3380.5mg	0%
Total Carbohydrate 320.0g	0%
Dietary Fiber 12.9g	0%
Total Sugars 122.4g
Protein 40.7g	0%

Vitamin D 103.3IU	0%
Calcium 372.3mg	0%
Iron 13.9mg	0%
Potassium 1144.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.1%

Protein: 5.9%

Carbs: 46.0%