Apricot And Almond Scones – a delicious recipe with flour, sugar, butter, pumpkin pie spice, apricots, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F. Grease a deep 7 inch-square cake pan.
2
Sift flour and sugar into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Stir in spice mix, apricots and nuts. Make a well in the center. Mix in milk and 1/3-1/2 cup water until combined. Transfer to a floured work surface and knead until smooth. Press into a 3/4 inch thick disc.
3
Use a 1 3/4 inch cutter to cut out as many rounds as possible. Arrange scones, side by side, in prepared pan. Gently knead scraps together and repeat pressing and cutting dough. Place in pan. Brush tops with a little extra milk. Bake scones for 15 mins, or until golden brown and scones sound hollow when tapped firmly on the top.
465
kcal
Calories
15
g
Fat
70
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 2/3 cups self-rising flour, 1 tbsp granulated sugar, 2 1/2 tbsp butter, 1 tsp pumpkin pie spice, and more.
Yes, Apricot And Almond Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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