Apricot and Toasted Pecan Scones

Tender scones with a delicate crumb, studded with sweet apricots and toasted pecans in every single bite glistening with a sprinkle of sugar baked on top. Simply scrumptious!

These are not the dry, tasteless scones you often find hanging out behind the glass in local coffee shops. Instead these are so light and full of flavor. This was an update to one of our original recipes for scones. I’ve always loved the taste and texture our original recipe produced. But the dough was so tender that sometimes the scones would sometimes droop while they were baking. So with tweak of ingredients and an adjustment on the baking time and temperature – they are just right!

Scones are really not difficult to make. They’re very much like biscuits but frequently with fruit and nuts tucked into the dough. These scones are made with real cream and eggs for a touch of extra richness – blended into flour plus baking powder for a nice lift. Butter is gently blended in, leaving bits that will melt into the scones while baking.

Pieces of dried apricots and toasted pecans are folded into the dough then it’s gently shaped and cut into wedges.

And before baking brush the tops with a creamy egg wash followed by a sprinkle of sugar.

Some tips for a tender scone. Before you start, cube the butter and pop it in the freezer about 30 minutes before you start. You want the butter really cold.

Once you add the liquids to the flour mixture, keep the mixer speed on low. Over mixing activates the gluten in the flour creating a tough scone. You want to mix just until the ingredients are blended together.

You can use any dried fruit you like. Apricots are a family favorite and dried cranberries are perfectly wonderful during the holidays. Toss the fruit and nuts with a tablespoon of flour to keep the fruit from sticking together and well distributed in the dough. This same rule applies when adding fruit and nuts to any quick bread.

Serve with a smear of mascarpone for a wonderful brunch or as an unexpected treat for lunch, dinner, or yes – afternoon tea.

If you’ve never had a fresh baked scone, you’re in for a treat!

Apricot and Toasted Pecan Scones

For the scones:

2 cups all-purpose flour, plus one tablespoon to dust the fruit and nuts and extra flour for rolling out the dough

3 tablespoon granulated sugar, plus 2 teaspoons for dusting the scones

1 tablespoon baking powder

1 teaspoon kosher salt

¾ cups butter (1-½ sticks), cut into small pieces and chilled in the freezer for about 30 minutes

2 extra-large eggs

¾ cup heavy cream

¾ cup dried apricots, diced into small pieces

¾ cup chopped toasted pecans

For the egg wash:

2 tablespoons cream or half and half

1 extra large egg

For the scones:

Preheat the oven to 425-degrees. Toss the 2 cups of flour, sugar, baking powder, and kosher salt into the bowl of a stand mixer. Using low speed, mix until blended together about 15 to 20 seconds. Add the pieces of cold butter to the flour mixture.

On low speed, blend the butter into the flour until it’s in small pieces, about the size of peas, about 3 to 4 minutes. It’s okay if there are some larger pieces.

Whisk together the 2 eggs with ¾ cup of cream. Pour the cream and eggs into the flour mixture.

Using low speed, blend until the cream and eggs are mixed into the flour and the dough has just come together, about 1 minute. The dough will be somewhat sticky but don’t over mix or the scones will be tough. Dust the apricot pieces and the toasted pecans with the extra tablespoon of flour. Add to the dough, blending in on low speed, about 20 to 30 seconds.

Turn the dough out onto a large surface that has been dusted with flour. Sprinkle a small amount of flour over the top and gently gather the dough together into a smooth ball of dough.

Divide the dough into two pieces and pat each into a round to a thickness that’s about 1”. Dust a sharp knife with flour and cut each round into six wedges, dusting the knife with flour between cuts to prevent it from sticking.

Place six scones on a baking sheet, lined with either a Silpat liner or parchment paper.

For the egg wash:

Whisk together the 2 tablespoons of cream with the remaining egg. Lightly brush the tops of each scone with the egg wash. Sprinkle with the remaining 2 teaspoons of sugar.

Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden in color.

Serve warm or at room temperature. To reheat, place the scones on a baking sheet and pop them in a 350-degree oven for about 8 minutes.

Makes 2 dozen scones.