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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 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 tried to concentrate on photography and styling. I’ve learned a lot and realize I still have a long way to go, but it’s all a process.

Apricot Scones with Apricot Honey Butter

Apricot Pecan Scones with Apricot Honey Butter

I’ll be honest: I love good scones. I love breakfast. I’m a morning person; anybody who knows me knows that! I do my best work in the mornings… after breakfast!

Also, try Snickerdoodle Cinnamon Scones.

Apricot Scones with Apricot Honey Butter

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.

Apricot Pecan Scones


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.

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

For scones and biscuits, I simply pour the dough onto a 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 cooking. It doesn’t have to be perfect if it’s all wonky or lopsided call it ‘rustic‘!

More recipes to love! 

Apricot Scones

Apricot Pecan Scones with Apricot Honey Butter

This flavorful butter is great on regular cream scones, biscuits, pancakes, waffles, bread or rolls.
Author: Paula
4.84 from 6 votes
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Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 11 minutes
Servings: 6 servings
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  • 1 cup apricots dried
  • 1/2 cup hot water
  • 1 cup butter real butter no substitute!
  • 1/2 teaspoon cinnamon
  • 1/2 cup honey or to taste


  • 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 apricots dried, chopped
  • 1 cup pecans chopped



  • 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.


  • Heat oven to 400°.
  • In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  • 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, simply stir the butter into the flour.
  • In a small bowl, stir together yogurt and egg. Add to dry ingredients.
  • Carefully stir in 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.


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


Calories: 849kcal | Carbohydrates: 75g | Protein: 10g | Fat: 59g | Saturated Fat: 30g | Cholesterol: 157mg | Sodium: 665mg | Potassium: 374mg | Fiber: 4g | Sugar: 40g | Vitamin A: 2467IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 3mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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  1. For the butter, do I strain the water off before adding the butter, or leave the water in? Thanks.

  2. Really good – my first attempt at scones and successful. Just wondering if one should use salted or unsalted butter? I used half the amount of salt specified, and, with salted butter, the raw dough tasted very salty, but the finished product was perfect!

  3. The apricot pecan scones look amazing.

    How many servings does this recipe make. It looks like you cut them into 6 pieces?

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

    1. 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!!

      1. 4 stars
        Thanks Paula!!! YUUUUUM! 🙂 I’m definitely going to take a stab at making these!

    1. 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.

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

  6. 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!

    1. 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! 🙂

  7. 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.

  8. 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!

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!