Apricot Pecan Scones with Apricot Honey Butter

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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‘!

4.0 from 1 reviews
Apricot Pecan Scones with Apricot Honey Butter
Author: 
Prep time: 
Cook time: 
Total time: 
 
This flavorful butter is great on regular cream scones, biscuits, pancakes, waffles, bread or rolls.
Ingredients
  • APRICOT BUTTER
  • 1 cup dried apricots
  • ½ cup hot water
  • 1 cup butter (real butter no substitute!)
  • ½ teaspoon cinnamon
  • ½ cup honey or to taste
  • SCONES
  • ⅓ cup granulated sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 8 Tablespoons butter, frozen
  • ½ cup Greek yogurt (sour cream may be substituted for the yogurt)
  • 1 large egg
  • 1 cup dried apricots, chopped
  • 1 cup pecans, chopped
Instructions
  1. BUTTER
  2. 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.
  3. Allow apricots to cool before mixing with butter or they will melt your butter.
  4. 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.
  5. SCONES
  6. Heat oven to 400 degrees.
  7. In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
  8. Cut in butter until mixture has large pea sized crumbles. Or, if you're butter is frozen grate it on the large-hole side of a cheese grater. Then, simple stir the butter into flour.
  9. In a small bowl, stir together yogurt and egg. Add to dry ingredients.
  10. Carefully stir in apricots and pecans.
  11. Turn out onto a floured work surface. Knead dough just enough that it sticks together.
  12. Form into a 10 inch circle.
  13. Using a floured knife, cut dough into wedges.
  14. Transfer to a parchment lined cookie sheet and bake 20-23 minutes until lightly browned.
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

For more information of scones visit Dried Cherry Pistachio Scones

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Paula


Comments

  1. says

    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!

  2. says

    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. says

    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!

    • says

      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! :)

    • says

      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.

  4. adrienne says

    Hi! The Apricot Honey sounds delish – but I’m not seeing the actual scone recipe? Am I missing something? thanks!

    • says

      Adrienne, I’m so sorry about that, but thank you so much for your email. I just updated my site and I’m finding some errors occured in the transfer. I have re-typed in the scones recipes and you should be able to get it and/or print it now. So sorry for the inconvenence!!

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