Apricot Cream Scones


Here’s a favorite scone recipe that I’m pulling forward from the first year of my blog.  This one features dried apricots in place of the more traditional currants.  The slightly tart bursts of apricot are a wonderful addition to the rich, tender cream scone.  I hope you enjoy this blast from the past, which was originally published on December 13, 2006.

While staying with my aunt and uncle, I made several batches of scones in a quest to create a new recipe.  The first batch was wonderful and buttery, but almost more like shortbread than a scone.  They quickly disappeared along with the homemade meyer lemon curd.  Some others I tried were lemon buttermilk, lemon currant, and apricot cream.  Although they were all pretty good, these apricot cream scones were by far my favorite.

The first time I ate a scone was in London.  I was 14 years old and my high school English teacher had organized a trip to England for students.  I was lucky enough to have a grandmother who felt it was an experience I shouldn’t miss and she helped to send me.

I have many fond memories of that trip but very few that are food related.  I mostly remember breakfasts of extremely sour orange juice and rolls hard so hard they could damage teeth. There were also fast food lunches and warm sodas served without ice.

But I do have a few good food memories as well.  My very first experience with fish and chips, for example.  Salt and vinegar potato chips is another.  But the best thing I remember eating in England all those years ago is a scone that I ordered from a street vendor.  I don’t know whether it was the taste of the scone or the inch-thick layer of butter squeezed between the two pieces, but it was love at first bite.

Scones have definitely been gaining in popularity in the states over the last several years.  Just pop into any corner coffee shop and you’re sure to find quite a selection.  But my favorite place to eat scones (other than in my own kitchen), is the Cup and Saucer Cafe in Portland, OR.  It’s been years since I’ve lived in Portland but I still crave the breakfasts served in that cramped little cafe with the mismatched tables and chairs and the line of people out the door.  They serve fresh-baked scones with many of their breakfast choices and each table comes with a squeeze bottle filled with raspberry jam.  It’s heaven.

Apricot Cream Scones
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2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

6 tablespoons cold unsalted butter, cut into small pieces

1/2 cup chopped dried apricots

1 egg, beaten

1/2 cup heavy cream

1/2 teaspoon vanilla extract

extra heavy cream for brushing

coarse sugar, like turbinado


1. Preheat oven to 425 degrees.

2. In a medium bowl, whisk together the flour, baking powder, salt and sugar.

3. In a separate small bowl, whisk together the egg, cream and vanilla; set aside.

4. Rub butter mixture into the flour mixture with your fingers (or use a pastry blender) until it resembles coarse crumbs. Stir in the apricot pieces.

5. Add the cream mixture to the flour mixture all at once and stir until moistened (The mixture should hold together when pinched).

6. Dump the mixture out onto the counter, gather all the pieces together with your hands and press everything together to form a rough ball. Pat it into a circle, about 3/4 inch thick.

7. Cut the circle like a pie into 8 pieces and place pieces onto a parchment-lined baking sheet.

8. Brush scones with a little cream and sprinkle with coarse sugar.

9. Bake in a preheated 425 degree oven for 15 minutes or until golden brown.


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  1. Ryan

    i went to Cup and Saucer for brunch on Monday 😀


    8:45 pm  Dec 13th, 2006
  2. Ruby

    Looks very tasty!!!! 🙂

    9:05 pm  Dec 13th, 2006
  3. Nicole

    Ryan I had a feeling you were going to say that. We should be back in a few months…let’s take Justin there, he’s a Cup and Saucer virgin.

    Thanks Rubes 😉

    9:16 pm  Dec 13th, 2006
  4. Ryan

    It was really pure chance…I rarely go to Cup and Saucer…it just happened I was over on Hawthorne on Monday with a friend looking for a place to eat. I normally go to Cricket Cafe or Genie’s for breakfast/brunch.

    9:21 pm  Dec 13th, 2006
  5. rachel

    I love cream scones and biscuits!

    9:21 pm  Dec 13th, 2006
  6. Orchidea

    Very beautiful photo and nice recipe… I will try them.

    10:02 pm  Dec 13th, 2006
  7. Sandy

    So you are back! Just in time for holiday recipes. I am anxious to see what you post.

    I am making pozole now, if it comes out well, I will post it tomorrow on my site.

    11:44 pm  Dec 13th, 2006
  8. Nicole

    Rachel: Thanks for stopping by!

    Orchidea: Grazie mille! Hope you enjoy them 🙂

    Sandy: Yes, I’m back. Recovering from jet lag and slowly trying to get back into my routine! I’m curious about your pozole, I hope to read about it tomorrow!

    12:10 am  Dec 14th, 2006
  9. Joe Bloggs


    3:16 am  Dec 14th, 2006
  10. Nicole

    Thanks Joe, glad you stopped by!

    Connie: glad to hear you’re appreciating apricots more! We had an apricot tree in the yard when I was younger and I’ve always loved them! Thanks for your nice comment 🙂

    Aurie: Thanks a lot! Nice to see you again 🙂

    8:30 am  Dec 14th, 2006
  11. Jackie

    Ooh, those look fantastic (your photography is incredible). I’ve been meaning to try scones some weekend… perhaps I’ll try this recipe with cranberries rather than apricots – only because I have a bag sitting in the fridge!

    11:19 am  Dec 14th, 2006
  12. connie

    lately i have been appreciating apricots more, so this recipe is right up my alley! well done and the photography is beautifully composed

    5:55 am  Dec 14th, 2006
  13. Patricia Scarpin

    Nicole, it’s so good to have you posting again! Yay!! 😀

    I totally agree with Jackie – your photos are wonderful! You’re a pro!

    I love dried apricots and always have some at home. I should try these, since the only scones I’ve ever made was chocolate chip ones – nobody here in Brazil knows what scones are. lol

    3:19 pm  Dec 14th, 2006
  14. experienceaurie

    What a gorgeous spread! Love it!!

    7:14 am  Dec 14th, 2006
  15. Brilynn

    Hurrah, a new post! And a good one too!

    4:44 pm  Dec 14th, 2006
  16. Kat

    I am so going to steal your recipe for our infamous Christmas brunch this year! They look wonderful.

    5:17 pm  Dec 14th, 2006
  17. Kathy

    oh man ! I remember how good those scones were … I had no self-control !

    6:45 pm  Dec 14th, 2006
  18. Nicole

    Jackie: Thanks so much for the nice compliment! These would be great with cranberries!

    Patricia: Thanks! I hope you try them!

    Brilynn: Thanks Brilynn, it’s nice to be back!

    Kat: Great! I hope everyone enjoys them!

    Kathy: Yeah, I ate quite a few of them myself if you remember…

    8:45 pm  Dec 14th, 2006
  19. Coleen

    Welcome Back Nicole!
    Okay, I love love love your pictures. Can we get together so you can give me a few pointers?
    Ciao, Coleen

    9:51 am  Dec 15th, 2006
  20. amanda

    nicole, these look absolutely devine! (like everything you make seems to) 🙂 i’ve actually never made scones before… i don’t really know why either, so i think this recipe is going to have to be my stepping stone! i have to agree with everyone else, you certainly are a pro at those food photos! all your photos always seem to not only have great food and lighting, but the background is always spot on as well. please! share your secrets! 🙂 (btw, it’s great to have you back posting!)

    1:45 am  Dec 16th, 2006
  21. Stephanie

    Those sconse are making my mouth water! They would be so yummy with coffee about now. 🙂

    8:35 pm  Dec 19th, 2006
  22. Steven

    The Lemon Buttermilk scone recipe is something I would give my eye teeth for.

    My first scone was in Washington at the Puyallup Fair. Fluffy, buttery and full of blackberry jam. I was a kid, and angry with my mom for making me stand in line with her for this thing called a SCONE but I secretly died and thought I’d gone to … well, at least purgatory.

    1:57 pm  Aug 16th, 2007
  23. Nicole

    Steven: I’ll see if I can dig up that scone recipe. I created these last time I was visiting Madera so I might have a copy of the recipe at my Aunt’s house 🙂

    5:45 pm  Aug 16th, 2007
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  26. Anna Lisa

    I tried these this afternoon but instead of apricots I used a combination of dried cranberries (about 1/2 cup) with about the same amount of toasted walnuts. They came out totally to die for! Excellent recipe, I will be making more very soon (as this batch is not going to last long…)

    1:19 pm  Mar 10th, 2009
  27. Penny

    I am looking for a shortbread-like scone. You mention that the first one you made was just that. Is this apricot scone the same one, or did you change it to create the apricot one. If you changed it, what was in the shortbread-like scone? Thanks…

    10:15 am  Jan 16th, 2010
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  30. Ana Maria Muñiz

    Sorry but I do not understand what do you mean with 6 T in de recepie above of Scones.


    Ana Maria

    11:42 am  May 27th, 2010
  31. Nicole

    Ana Maria – Sorry for the confusing abbreviations. Hope this helps! 🙂

    T. = tablespoon
    t. = teaspoon
    C. = cup

    11:47 am  May 27th, 2010
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  33. Grace

    I have a question, does it matter if you cook the scones at a different temperature? I use a large oven baking several things at once and would like to know if I could bake them at 325? What do you think? Thx!! PS looks yum!

    11:23 am  Feb 13th, 2011
  34. Nicole

    Grace: Scones and biscuits really need to be baked at a high temperature for the texture to be right. Although you could go higher than 425, I definitely wouldn’t suggest going lower than 400.

    2:56 pm  Feb 13th, 2011
  35. amanda


    3:32 pm  Nov 15th, 2012
  36. Sharmila

    These look delightful Nicole! There’s something absolutely dreamy and comforting in the words ‘cream scone’. Now I have to find some dried apricots.

    3:33 pm  Nov 15th, 2012
  37. Katarina

    I love scones and these are beautiful!

    5:27 pm  Nov 15th, 2012
  38. Carol

    Definitely will be making these but wondering if they can be cut into 16 pieces rather than 8. Has anyone tried that?

    9:38 pm  Nov 15th, 2012
  39. Nicole

    Carol – If you’d like to make 16 small scones the best way to do it is to divide the dough in half then form two rounds instead of one. Cut each into 8 pieces and you’ll have 16 miniature scones. If you do this, you’ll need to cut the baking time a bit. Just start checking them a few minutes early and use your best judgement!

    9:52 pm  Nov 15th, 2012
  40. Carol

    Thanks Nicole. Can’t wait to try these… yum-yum!

    9:58 pm  Nov 15th, 2012
  41. Linen Hire

    Those dried apricots really looks absolutely divine to me. Please share your secrets with us. Scones are looking beautiful and tasty. Those scones are making my mouth water!

    3:32 am  Nov 16th, 2012
  42. Isa

    I miss scones! If I can find apricots I will have to try these!


    10:31 am  Nov 17th, 2012
  43. Jocelyn

    These are excellent scones! I used Craisins instead of the apricots. Thank you for a terrific recipe.

    10:04 pm  Oct 21st, 2013
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