Apricot Almond Scones

Apricot Almond Scones

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  • Prep Time


  • Total Time


  • Servings



  • Crisco® Original No-Stick Cooking Spray

  • cups Martha White® Self-Rising Flour

  • cup sugar

  • ½

    cup butter, cut into pieces

  • 1

    (7 ounce) package dried apricots, chopped

  • 1

    large egg, beaten

  • ¾

    cup buttermilk, or as needed

  • ¼

    teaspoon almond extract

  • 2

    tablespoons butter, melted


Heat oven to 400 degrees F. Spray a large cookie sheet with no-stick cooking spray. Combine flour and sugar in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in apricots. Beat egg in 1-cup measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in almond extract. Add buttermilk mixture to flour mixture; stir gently until soft dough forms. Drop dough by 1/4 cupfuls about 2 inches apart onto prepared cookie sheet. Bake 20 to 25 minutes or until light golden brown. Brush scones with 2 tablespoons melted butter. Serve warm or cool.


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