Apricot-Rosemary Scones Recipe

Name: Apricot-Rosemary Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 2 tablespoons sugar; 2 tablespoons baking powder; 3/4 teaspoon salt; 1-1/2 cups cold butter, cubed; 1 cup chopped dried apricots; 1 tablespoon minced fresh rosemary; 4 large eggs, room temperature, lightly beaten; 1 cup cold heavy whipping cream; 1 large egg, lightly beaten; 2 tablespoons 2% milk; 2 teaspoons sugar

Servings: persons

4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 cups cold butter, cubed
1 cup chopped dried apricots
1 tablespoon minced fresh rosemary
4 large eggs, room temperature, lightly beaten
1 cup cold heavy whipping cream
1 large egg, lightly beaten
2 tablespoons 2% milk
2 teaspoons sugar

1
Preheat oven to 400u00b0. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary.
2
In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened.
3
Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on
4
lined with parchment.
5
For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes.
6
Freeze cooled scones in resealable freezer containers. To use, reheat in a preheated 350u00b0 oven 20-25 minutes, adding time as necessary to heat through.

1055

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 4 cups all-purpose flour, 2 tablespoons sugar, 2 tablespoons baking powder, 3/4 teaspoon salt, and more.

Yes, Apricot-Rosemary 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.

Apricot-Rosemary Scones

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