Make 8 tasty Apricot Glazed Scones from scratch, filled with apricot jam and dried apricots, and topped with glaze and more dried apricots!
I don’t know about you, but I LOVE scones, and have been collecting scone recipes for years and years. Today I want to share a recipe for Apricot Glazed Scones that I discovered years ago in one of my old cookbooks!
The flavor mainly comes from dried apricots and apricot jam in the dough and dried apricots on top of the baked scones. When you drizzle a little powdered sugar glaze to the baked scones, it adds an additional sweetness to these treats.
Apricot glazed scones are a great option for a “portable” breakfast or a quick snack. They’re delicious! Here’s how to make apricot glazed scones.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Dough
Before beginning, preheat your oven to 400°F (or 204.44°C). The scones don’t take long to prepare, so you will want your oven preheated, and ready to go.
To make the dough, combine flour, baking powder, baking soda, salt and sugar in a large mixing bowl. Use a pastry blender or two forks to cut very cold butter chunks into the mixture, until crumbly and the butter is reduced to the size of peas.
Time For Some Apricot Flavor!
Add 1/3 cup of finely chopped dried apricots to the flour mixture and stir or toss well, to coat the apricot pieces with flour. Coating them well with the flour mixture helps them stay “suspended” in the dough, and not sink to the bottom of the scones while they bake.
Once the apricots have been combined, add an egg, buttermilk, and apricot jam. Stir well, but only until the ingredients have been incorporated. Don’t overmix the dough.
The dough should be very thick and “tacky” (quite sticky) to the touch. This is the dough for the apricot glazed scones. Now you’re ready to shape and cut the scones before baking.
Final Step Before Baking
Turn the dough out onto a floured surface. Lightly sprinkle the dough with flour (and lightly flour your hands). Knead the dough 4-5 times until it comes together in a smooth dough ball.
Pat the dough out with your hands into a 8-9″ circle (still on the floured surface), shaping and smoothing the outer edges. Use a pizza cutter or a sharp knife to cut the scone dough into 8 even wedges (like a pie).
Brush the top of the scones with a lightly beaten egg white and then sprinkle with granulated sugar. Now the apricot glazed scones are ready to bake!
Bake The Apricot Scones
Spray or grease a large baking sheet. Arrange the scones onto the prepared sheet, leaving them in a circle formation, with about half an inch in between each scone.
Bake the apricot glazed scones at 400°F. for 13-14 minutes OR until they are golden brown on top and a toothpick inserted down into the thick part of a scone comes out clean.
When done baking, remove the scones from the oven, and let them cool on the baking sheet for 2-3 minutes. Carefully cut the scone wedges (to separate), and transfer them to a wire rack to cool completely before glazing.
Make Glaze And Garnish The Apricot Scones!
In a small bowl, place powdered sugar and vanilla extract. Add 3-4 drops of water and stir to combine. Continue adding water, a couple drops at a time, until the glaze has thinned enough to be able to drizzle it over the scones. If you get it too thin, simply add a bit more powdered sugar and stir.
Once the scones are completely cooled, drizzle the top of each scone with glaze, evenly dividing it between all 8 scones. I typically use a fork to easily drizzle the glaze.
TIP: Place paper towels, wax paper, parchment paper OR foil underneath the wire rack before glazing the scones. Having it underneath will ensure easy cleanup for any glaze that may drip off the scones.
While the glaze is still “wet”, sprinkle additional chopped dried apricots onto the glaze (it will act as “glue” to hold the apricots on top). This step adds a nice “pop” of color and additional flavor to the scones.
Serve The Apricot Glazed Scones
Once the glaze has firmed up and “set”, the scones can be served! Place them on a serving plate, and let the hungry throngs dig in!
These scones also freeze very well (if wrapped tightly and individually, and frozen in an airtight container). That way, you can pull a scone out of the freezer, let it thaw, and enjoy it anytime you want! YUM!
I hope you will consider trying this yummy scone recipe, and trust you will enjoy them, too! We love scones for breakfast and also enjoy them for a quick afternoon snack, with a cup of hot coffee or tea.
Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a great day.
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You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious scone recipes to choose from, including:
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Recipe adapted from: “The Complete Cooking Light Cookbook”, pgs. 64-65, published in 2000 by Oxmoor House, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make 8 tasty Apricot Glazed Scones from scratch, filled with apricot jam and dried apricots, and topped with glaze and more dried apricots!
- 2 cups all purpose flour
- ¼ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter (COLD) = 4 Tablespoons, cut in small chunks
- ⅓ cup dried apricots finely chopped
- 1 large egg lightly beaten
- ¼ cup buttermilk
- 4 Tablespoons apricot jam room temperature
- 1 egg white lightly beaten (to brush on scones)
- 1 Tablespoon granulated sugar (to sprinkle on scones)
- ½ cup powdered sugar (confectioner's sugar)
- ¼ teaspoon vanilla extract
- water* *to add by drops
Preheat oven to 400°F (or 204.44°C). Spray/grease a large cookie sheet (set aside).
In large bowl, combine flour, baking powder, baking soda, salt and sugar. Use pastry blender (or 2 forks) to cut in butter, until butter is size of peas.
Add ⅓ cup dried apricots to flour mixture; toss well, to coat. Add 1 egg, buttermilk and apricot jam. Stir well, but only until incorporated. Don't overmix. Dough is thick and "tacky" (quite sticky) to the touch.
Turn dough out onto a floured surface. Lightly sprinkle dough (and your hands) with flour. Knead dough 4-5 times until it forms a smooth ball. Pat dough out (using hands) into a 8-9" circle (still on floured surface), smoothing outer edges. Use pizza cutter or knife to cut dough into 8 wedges (like pie). Brush top of scones with beaten egg white; sprinkle with granulated sugar.
Arrange scones on baking sheet in a circle, with ½" between each scone. Bake at 400°F. for 13-14 minutes OR until golden brown, and toothpick inserted in thick part comes out clean. Remove scones from oven; let cool on sheet 2-3 minutes. Carefully separate scones; transfer to a wire rack; cool completely.
In a small bowl, place powdered sugar and vanilla extract. Add a few drops of water and stir to combine. Continue adding water, a couple drops at a time, until glaze has thinned enough to be able to drizzle it over scones. If you get it too thin, add a bit more powdered sugar and stir.
Once scones are completely cool, drizzle them with glaze (I use a fork). While glaze is still "wet", sprinkle additional chopped dried apricots onto the glaze (glaze will help hold apricots in place).TIP: Place paper towels, foil, etc. underneath wire rack before glazing scones. Let glaze firm up, then serve!
Here’s one more to pin on your Pinterest boards!