Description
These Apricot Coconut Scones are a delicious and unique twist on the traditional scone. With dried apricots and shredded coconut baked right into the dough, these scones are soft, crumbly, and bursting with flavor. Perfect for pairing with tea or coffee!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 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 (plus more for brushing)
- 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.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Cut in the Butter:
- Add the cold butter cubes to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
- Add the Apricots and Coconut:
- Stir in the chopped dried apricots and shredded coconut until evenly distributed throughout the flour mixture.
- Make the Dough:
- In a separate small bowl, whisk together the heavy cream and vanilla extract. Pour this mixture into the dry ingredients and stir gently with a spoon or spatula until the dough just comes together. Be careful not to overmix.
- Shape the Scones:
- Turn the dough out onto a lightly floured surface. Gently knead it a couple of times until it’s smooth, but do not overwork the dough. Pat the dough into a circle about 1-inch thick.
- Cut the Scones:
- Use a sharp knife to cut the dough into 8 wedges, like a pizza, or use a round biscuit cutter to make round scones.
- Prepare for Baking:
- Place the scones onto the prepared baking sheet, spacing them a little apart. Whisk the egg with a tablespoon of water and brush it over the tops of the scones for a golden finish. Optionally, sprinkle a little sugar on top for a nice touch.
- Bake the Scones:
- Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the scones to cool slightly on a wire rack before serving. These scones are best enjoyed warm with a dollop of jam or clotted cream.
Notes
- If you prefer, you can swap the dried apricots for other dried fruits like cranberries, raisins, or currants.
- For extra coconut flavor, you can toast the shredded coconut lightly in a dry skillet before adding it to the dough.
- You can make the dough ahead of time, shape the scones, and refrigerate them on the baking sheet before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg