Description
Delight in these tender and flaky Apricot Coconut Scones, a perfect combination of sweet dried apricots and tropical coconut. These baked scones are easy to prepare and offer a moist, crumbly texture with a golden, slightly crunchy top—ideal for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1â…” cups all purpose flour
- 2½ tsp baking powder
- 3 tbsp white sugar
- pinch table salt
Wet Ingredients
- 3 tbsp butter
- ½ cup milk
- ½ tsp vanilla extract, optional
- 1 egg
Mix-ins
- 1/3 cup coconut (shredded, dried)
- 3/4 cup chopped dried apricots
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready when your scones are prepared.
- Mix Dry Ingredients: In a food processor, combine flour, baking powder, sugar, and salt. Pulse until well mixed. Alternatively, mix these ingredients by hand in a large bowl.
- Incorporate Butter: Pulse in the butter until the mixture resembles coarse meal texture. If processing by hand, rub butter into the dry ingredients with fingertips to achieve the same consistency. Transfer mixture into a large bowl and stir in dried coconut and chopped dried apricots evenly.
- Prepare Wet Ingredients: Whisk together milk, egg, and vanilla extract in a separate bowl. Set aside a few teaspoons of this mixture for brushing the tops later to promote browning.
- Form Dough: Pour the wet ingredients into the dry mixture and stir briefly with a wooden spoon just until a soft, slightly sticky dough forms. Avoid overmixing to keep scones tender and well risen.
- Shape Dough: Lightly flour a clean surface, turn the dough onto it, and sprinkle flour over the top. Using your hands, gently pat dough into a round about 3/4 inch thick.
- Cut Scones: Use a 1½ inch biscuit cutter to cut out scones, placing them on a parchment-lined baking sheet approximately 2 inches apart to allow room for rising.
- Reuse Scraps: Gently gather leftover dough pieces, re-roll, and cut more scones until all dough is used. Brush all scones’ tops with reserved milk and egg mixture for a golden finish.
- Bake: Place the baking sheet into the preheated oven and bake for 12-15 minutes or until the scones are lightly golden on top.
- Cool: Remove scones from oven and cool on a wire rack before serving to maintain their perfect texture.
Notes
- Do not overwork the dough to avoid tough scones.
- Brushing the tops with reserved milk and egg mixture helps achieve a beautiful golden crust.
- Use fresh dried apricots for better flavor and texture.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
