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Apricot Almond Scones


June 11, 2013

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Rate this recipe 4.6/5 (12 Votes)


  • Crisco® Original No-Stick Cooking Spray
  • 2 1/2 cups Martha White® Self-Rising Flour
  • 1/3 cup sugar
  • 1/2 cup butter, cut into pieces
  • 1 (7 ounce) package dried apricots, chopped
  • 1 large egg, beaten
  • 3/4 cup buttermilk, or as needed
  • 1/4 teaspoon almond extract
  • 2 tablespoons butter, melted


Servings 1
Adapted from


Step 1

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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