Description
Enjoy these delightful Apricot Coconut Scones featuring a tender crumb studded with chewy dried apricots and shredded coconut. Perfectly golden and buttery, these scones make an ideal breakfast treat or afternoon snack, especially when paired with jam or clotted cream.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients and Add-ins
- 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 to prevent sticking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined to ensure even distribution of leavening agents.
- 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 some pea-sized butter pieces remaining to create a flaky texture.
- Add the Apricots and Coconut: Stir in the chopped dried apricots and shredded coconut evenly throughout the flour and butter mixture to distribute flavor and texture.
- Make the Dough: In a separate small bowl, whisk together the heavy cream and vanilla extract. Pour this into the dry mixture and stir gently with a spoon or spatula until the dough just starts to come together. Avoid overmixing to keep the scones tender.
- Shape the Scones: Turn the dough onto a lightly floured surface. Gently knead a couple of times until smooth but do not overwork it. Pat the dough into a 1-inch thick circle for uniform baking.
- Cut the Scones: Using a sharp knife, cut the dough into 8 wedges, similar to slicing a pizza, or use a round biscuit cutter for round scones.
- Prepare for Baking: Place the scones on the prepared baking sheet with space between each. Whisk the egg with a tablespoon of water and brush the mixture over the tops of the scones for a glossy, golden finish. Optionally, sprinkle a little sugar on top for extra sweetness and texture.
- Bake the Scones: Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean, indicating they’re fully cooked.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving. Best enjoyed warm, they pair wonderfully with jam or clotted cream for added indulgence.
Notes
- For best results, keep the butter cold to achieve a flaky texture.
- You can use either sweetened or unsweetened shredded coconut based on your taste preference.
- Be careful not to overmix the dough to avoid tough scones.
- Leftover scones can be stored in an airtight container and gently reheated before serving.
- Feel free to substitute dried apricots with other dried fruits like cranberries or raisins for variation.
