Buttery Apricot Scones

A light, flaky, buttery scone layered with chopped apricots and iced with an almond flavored glaze.


  • For the scone:
  • 1 cup cold, whole milk
  • ¼ cup granulated sugar
  • 1 teaspoon sea salt
  • 3 cups unbleached all-purpose flour
  • 2½ teaspoon baking powder
  • 12 tablespoons cold, unsalted butter, divided
  • ½ cup diced dried apricots (about ¼ pound)
  • For the glaze:
  • 1 cup confectioners' sugar
  • ¼ teaspoon almond extract
  • 1 tablespoon warm water (more or less as needed for desired consistency)


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a two cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
  3. In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into ½" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
  4. .......

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