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!
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 Butter
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 Butter while they’re hot and let this decadent butter melt throughout your scone.
method…
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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Save To Your Recipe BoxIngredients
APRICOT BUTTER
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 apricots dried, chopped
- 1 cup pecans chopped
Instructions
BUTTER
SCONES
- 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.
Notes
Nutrition
For more information of scones visit Dried Cherry Pistachio Scones
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Laurel says
For the butter, do I strain the water off before adding the butter, or leave the water in? Thanks.
Paula says
I would strain it off.
Vanessa says
Thanks for sharing! Does it keep long?
Paula says
3 to 4 days before they start trying out
Suzanne says
This looks so good! Do you use this dough for any other recipes?
Paula says
I change up the add-ins.
Amy Rosenstein says
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!
Debra says
The apricot pecan scones look amazing.
How many servings does this recipe make. It looks like you cut them into 6 pieces?
Paula says
I did. It makes large scones.
adrienne says
Hi! The Apricot Honey sounds delish – but I’m not seeing the actual scone recipe? Am I missing something? thanks!
Paula 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!!
adrienne says
Thanks Paula!!! YUUUUUM! 🙂 I’m definitely going to take a stab at making these!
Paula says
You’re welcome, hope you enjoy them.
Sherri@The Well Floured Kitchen says
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!
Paula 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.
Christine @ idigpinterest.com says
These look amazing! Stopping by from the Show Stopper Link Party to pin!
Raquel 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!
Paula 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! 🙂
Paula says
Geez thanks! I made these at the same time! Thanks so much!
Matt Robinson 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.
Carol at Wild Goose Tea 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!
Paula says
Thanks so much, I hope you enjoy them. I love to make scones, I like different add-ins.