Apricot Flaky Scones

These not-too-sweet scones have a crispy exterior and a fluffy, buttery interior studded with dried apricots and pistachios.

Apricot Flaky Scones

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    cups all-purpose flour

  • cup granulated sugar, plus 2 tablespoons

  • teaspoons baking powder

  • ¾

    teaspoon salt

  • ½

    teaspoon baking soda

  • 6

    ounces cold unsalted butter, cut into ¼-inch slices

  • ½

    cup plus 2 tablespoons moist dried apricots, finely diced to yield ¾ cup

  • ½

    cup unsalted, shelled pistachio nuts, coarsely chopped, optional

  • 2

    teaspoons finely grated orange zest

  • 1

    cup well-shaken buttermilk, plus 2 tablespoons

  • 3

    tablespoons turbinado or other raw sugar


1. Before baking: Center a rack in the oven and preheat the oven to 400°F. Line a large baking sheet with parchment paper; set aside. 2. To make scones: In a large bowl, combine flour, sugar, baking powder, salt, and baking soda and whisk to blend. Scatter butter pieces over the flour mixture. With a pastry blender, cut in the butter just until the majority of the butter chunks range in size from peas to coarse crumbs. Stir in the apricots and nuts, if using. 3. Stir orange zest into buttermilk, and drizzle half of the buttermilk evenly over the surface of the flour mixture. Toss lightly with a fork. Then add remaining buttermilk and toss until mixture comes together in a shaggy mass. If any areas remain dry, gradually add more buttermilk, 1 to 2 teaspoons at a time, tossing lightly to distribute the buttermilk. With lightly floured hands, transfer dough to a lightly floured work surface, shape into a rough, semi-cohesive mass, and knead gently about three times. 4. On the lightly floured surface, roll out dough into a 12 by 5-inch rectangle. Fold dough into thirds like a business letter; working from a short end, lift bottom one-third of the rectangle up over the center and then fold top third down to cover. This folding creates layers of dough and fat, so the scones will puff up slightly as they bake and will have a flaky texture. Roll out the dough again into a 14 by 5 1/2 by 3/4-inch rectangle. Transfer it to a baking sheet, place a piece of plastic wrap on top, and refrigerate for 20 to 30 minutes, to rest and to partially chill the dough. 5. Carefully transfer the chilled dough to a cutting board. Cut small wedges with a sharp knife. You’ll have 11 to 13 of them, depending upon how large you cut them. Place wedges, about 1 1/2 inches apart on the prepared baking sheet. (Depending upon the size of your baking sheet, you might need to use two pans.) Gently press the 2 end pieces from the rectangle together to form a wedge, and add it to the others on the baking sheet. 6. To glaze scones: Brush tops of scones with buttermilk and sprinkle with sugar. 4. Bake scones until golden brown, 20 to 25 minutes. Transfer scones to a wire rack to cool. Serve warm or at room temperature the same day they are baked.


Facebook Conversations