Apricot Pecan Scones with Apricot Honey Butter

With a flaky crust and a creamy, buttery inside my Apricot Pecan Scones
with Apricot Honey Butter is a melt-in-your-mouth pleasure sensation.
Split these scones while steaming hot and slather on this heavenly Apricot Honey Butter!

Apricot Pecan Scones

I’ve really tried to up my game with my photography skills or lack of photography skills, whichever way you want to look at it. I got a new camera last summer and really tried to concentrate on photography and styling. I’ve learned a lot and realize I still have along way to go, but it’s all a process.

I had blogger friend say to me I saw this picture and knew it was yours.

Apricot Scones with Apricot Honey Butter

I pondered that for a few days. I don’t think she meant it in a bad way, but I took it as all my pictures look the same. I set out to improve and change the way I photograph. What happened was my photography got worse in my opinion. I was trying things, styling, angles, lighting that didn’t feel natural to me. I had a brief decline in being accepted to the gawker sites which is the standard for good food photography.

I pondered photography again.

I came to the conclusion that your style is your style and that’s not a bad thing. Is it bad that readers recognize my photos? I don’t think so. What I do know that when I tried photography that didn’t seem natural, I didn’t take my best photographs.

Apricot Scones with Apricot Honey Butter

Now, on to these tasty scones. I’ll be honest, I love a good scone. I love breakfast. I’m definitely a morning person, any body that knows me knows that! I do my best work in the mornings… after breakfast!

These scones are buttery and flaky on the outside. They’re soft and fluffy on the inside. The apricot adds a chewy texture and the pecans add a wonderful crunch. If you want to kick the flavor sensation up even more, spread them with Apricot Honey Butter while they’re hot and let this decadent butter melt throughout your scone.

Basically, if you’re familiar with making biscuits or pie crust, the process for making scones is the same. First, you’ll cut, or mix, the fat into the flour. It’s easiest to cut in with a fork or pastry blender; mix until you have pea-sized coarse crumbs.

Apricot Pecan Scones

Next mix in your wet ingredients and any add-ins, such as apricots and pecans. This is very important, you’ll need to mix only until ingredients are worked in. Over mixing will make your scones tough.

For scones and biscuits, I simply pour the dough onto a sheet of waxed or parchment paper and press it into a circle with my hands. You’ll want to get the dough as even as possible for even cooking. It doesn’t have to be perfect, if it’s all wonky or lopsided just call it ‘rustic‘!

You may want to save this recipe to your personal recipe box. After creating your account, simply click ‘Save Recipe below. It will then be saved in your personal recipe box for you to access at any time. You can save any of my recipes using the same procedure. You can then easily create meal plans and grocery list from your recipe box.

Apricot Pecan Scones with Apricot Honey Butter

51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

My Apricot Pecan Scones with Apricot Honey Butter have a flaky crust and a creamy, buttery inside. Slather on butter while they're hot for a melt-in-your-mouth please sensation.

Ingredients

  • 1/3 cup granulated sugar
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tablespoons butter, frozen
  • 1/2 c Greek yogurt (sour cream may be substituted for the yogurt)
  • 1 large egg
  • 1 cup dried apricots, chopped
  • 1 cup pecans, chopped

Instructions

  • Heat a small sauce pan on medium heat. Toast pecans until they smell fragrant. It will take about 5 minutes, be careful not to scrotch them. Remove from heat and set aside.
  • Heat oven to 400 degrees.
  • In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Cut in butter until mixture has large pea sized crumbles.
  • In a small bowl, stir together yogurt and egg. Add to dry ingredients.
  • Carefully stir in dried apricots and pecans.
  • Turn out onto a floured work surface. Knead dough just enough that it sticks together.
  • Form into a 10 inch circle.
  • Using a floured knife, cut dough into wedges.
  • Transfer to a parchment lined cookie sheet and bake 20-23 minutes until lightly browned.
  • Serve with Apricot Honey Butter

Notes

If you're butter is frozen grate it on the large-hole side of a cheese grater. Then, simple stir the butter into flour.

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

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Apricot Pecan Scones with Apricot Honey Butter

51

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 15 minutes

This flavorful butter is great on regular cream scones, biscuits, pancakes, waffles, bread or rolls.

Ingredients

  • 1 cup dried apricots
  • 1/2 cup hot water
  • 1 cup butter (real butter no substitute!)
  • 1/2 teaspoon cinnamon
  • 1/2 cup honey or to taste

Instructions

  • Place apricots and hot water in a microwave safe bowl. Cover with plastic wrap or paper towel.Heat for one minute or until water is steaming hot. (Hot to the touch.) Allow to steep.
  • Allow apricots to cool before mixing with butter or they will melt your butter.
  • Once cool, place apricots in a food processor or blender. (A food processor works much better.) Add butter, cinnamon and honey. Puree until smooth. Refrigerate until ready to use.

Notes

Store in a airtight container in the refrigerator up to 3 weeks.

Total time reflects cooling time as well. You can speed the cooling time of the apricot by placing them in the refrigerator.

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

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For more information of scones visit Dried Cherry Pistachio Scones

Every day is a new opportunity


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About Paula Jones (Call Me PMc)

Hi friends! I'm Paula. I'm a full-time Mom and blogger. I'm always looking for shortcuts and time-saving strategies to make delicious and nutritious meals for my family. I particularly like to take familiar flavors and present them in new ways. I enjoy developing recipes, cooking (especially baking) and I sharing all my tips with you. I aspire to be a brand ambassador, develop recipes and write a cookbook!

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Comments

  1. As you probably tell by my website, scones hold a particular interest for me. Very very nice recipe and excellent instructions.
    I can see there are other scone recipes that I have to delve into on your site. Awesome!

    • Thanks so much, I hope you enjoy them. I love to make scones, I like different add-ins.

  2. How awesome is that when someone recognizes your photography? I think you are really talented in your photography actually, great pics always. The flaky crust and buttery inside of these scones, along with apricots, the perfect texture and flavoring.

  3. Geez thanks! I made these at the same time! Thanks so much!

  4. These look amazing Paula! I love apricot and need to make scones – for some reason I have not made them in a couple of years.I think your photos are great! Hope you are doing well!

    • Thanks Raquel, I get on binges making things. It was Pound Cakes for a while, now it’s scones and cookies. Seems like with swimsuit season coming, I need to get on a salad kick! :)

  5. These look amazing! Stopping by from the Show Stopper Link Party to pin!

  6. I love scones, such an easy and quick breakfast once you get the hang of it. I’ve never tried apricots in them before, love the idea of the apricot honey butter- great touch!

    • Thank you. I agree after you get the hang of it. I’ve made biscuits since I was about 10 and it’s much like that.

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