With a flaky crust and a creamy, buttery inside my Apricot Pecan Scones with Apricot Honey
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 a long way to go, but it’s all a process.
Apricot Pecan Scones with Apricot Honey
I’ll be honest, I love good scones. I love breakfast. I’m definitely a morning person, anybody 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
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 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‘!
Apricot Pecan Scones with Apricot Honey Butter
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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
- 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 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.
For more information on scones visit Dried Cherry Pistachio Scones