Apricot, Honey, and Almond Scones
These buttery, tender scones are just the thing to pair with a steaming mug of tea or coffee. Tangy apricots, almond flour, butter, and just enough honey come together in the perfect crisp-on-the-outside, soft-on-the-inside treat.
Equipment
- Baking sheet
- parchment paper
- pastry blender
- Large knife or pizza cutter
- Pastry brush optional
Ingredients
- 1 cup almond meal
- 1 cup whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup honey
- 1 egg
- 1 teaspoon vanilla
- ¼ cup plain yogurt
- 4 tablespoons very cold butter cut into cubes
- 1 cup chopped apricots cut into ¾-inch pieces
- Turbinado sugar and ½ cup of milk for topping
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, combine the almond meal, whole wheat flour, baking powder, and salt.
- Mix the wet ingredients. In a small bowl, thoroughly combine the honey, egg, vanilla, and yogurt.
- Use a pastry blender (or your clean fingers) to cut the butter into the dry ingredients. The resulting mixture should look somewhat like wet sand, but with butter pieces no larger than a pea.
- Add the wet ingredients to the dry ingredients/butter mixture. Gently mix with a wooden spoon or fork until there is very little flour left.
- Just before everything is completely combined, add the apricots. Fold in gently to combine everything together. Try not to overwork the mixture.
- Turn the scone dough onto a flour-covered board. Fold the dough over on itself a few times to finish combining everything together. Pat the dough into a roughly 8-inch circle. It should be about 1 inch thick. Use a large knife or pizza cutter to cut the scones into 8 wedges.
- Arrange the scones on the baking sheet, leaving about 2 inches of space between each one. Chill the scones for 15-30 minutes in the refrigerator.
- Use a pastry brush to spread a little milk on each scone, then sprinkle with some turbinado sugar. Bake for 20-22 minutes, until the scones are lightly browned and crisp on top.
TIPS
- If you don’t have fresh apricots (since they are only available for a short window of time), frozen works just as well. Add another tablespoon or two of flour to the scone dough to make up for the extra moisture from the frozen fruit.
