Apricot Chip Scones Recipe

Name: Apricot Chip Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (750 mL) all purpose flour; 1/3 cup (75 mL) granulated sugar; 2 1/2 tsp (12 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/2 tsp (2 mL) salt; 1 1/2 cups (375 mL) unsalted butter, chilled and cut into pieces; 1 cup (250 mL) buttermilk; 2/3 cup (150 mL) dried apricots, snipped into strips; 1/2 cup (125 mL) semisweet chocolate chips; 1 tbsp (15 mL) granulated sugar; 1/4 tsp (1 mL) ground cinnamon; 2 tbsp (25 mL) whipping (35%) cream; Confectioners (icing) sugar, for dusting; Baking sheets, lined with parchment paper or greased

Servings: persons

3 cups (750 mL) all purpose flour
1/3 cup (75 mL) granulated sugar
2 1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) unsalted butter, chilled and cut into pieces
1 cup (250 mL) buttermilk
2/3 cup (150 mL) dried apricots, snipped into strips
1/2 cup (125 mL) semisweet chocolate chips
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) ground cinnamon
2 tbsp (25 mL) whipping (35%) cream
Confectioners (icing) sugar, for dusting
Baking sheets, lined with parchment paper or greased

1
Preheat oven to 425F (220C).
2
In a food processor fitted with a metal blade, combine flour, sugar, baking powder, baking soda and salt.
3
Pulse for 5 seconds.
4
Add butter and pulse using on/off motion until mixture resembles coarse meal.
5
Add buttermilk and pulse just until the dough forms a ball.
6
Stir in apricots and chocolate chips.
7
Scooping dough with rounded 1/4-cup (50 mL) ice cream scoop or measuring cup, place balls of dough on prepared baking sheets, about 3 inches (5 cm) apart.
8
Topping: In a small bowl, mix together sugar and cinnamon.
9
Brush tops of scones with cream and sprinkle with cinnamon-sugar topping.
10
Bake in preheated oven for 18 to 20 minutes or until crusty and golden brown.
11
Transfer scones to a rack to cool.
12
Dust lightly with confectioners sugar before serving.

1569

kcal

Calories

125

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups (750 mL) all purpose flour, 1/3 cup (75 mL) granulated sugar, 2 1/2 tsp (12 mL) baking powder, 1/2 tsp (2 mL) baking soda, and more.

Yes, Apricot Chip 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.

That's it — enjoy your meal!

Apricot Chip Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions