Okay, so the kitchen counter was a complete disaster, but in the best way possible. Flour everywhere, a sticky patch of apricot juice I’d have to deal with later, and a bowl of those fuzzy, blush-colored apricots that you can only get for a few precious weeks a year. That’s how these fresh apricot scones came to be. I was determined not to let a single one of those apricots go to waste. This isn’t one of those dry, crumbly scones that you need a gallon of tea to wash down. No, this is the recipe for buttery, soft, flaky scones that are loaded with jammy fruit. They’re the real deal.

The Shopping List for Your Scone Masterpiece

Don’t let the idea of making scones intimidate you. The ingredient list is probably full of stuff you already have, which is the beauty of it. Here’s what you’ll need to grab.

2 cups of all-purpose flour (nothing fancy)

1/2 cup of granulated sugar, plus a bit for sprinkling on top
1 tablespoon of baking powder. This is what gives them that gorgeous, puffy height.

1/2 teaspoon of salt
1/2 cup of unsalted butter, and I mean cold. Like, straight from the fridge, don’t let it sit on the counter. Chop it up into little cubes.

1 cup of fresh apricots, pitted and chopped. You want little chunks, not mush.
1/2 cup of heavy cream, also nice and cold
1 large egg

1 teaspoon of good vanilla extract

How Your Afternoon Will Look

This isn’t an all-day baking project. You can have these fresh apricot scones ready from start to finish in under an hour, which is dangerously easy. Set aside about 20 minutes for the fun part (mixing and shaping) and then they’ll need about 15-18 minutes in the oven. The hardest part is waiting for them to cool down enough to handle.

Let’s Make Some Scones, Step-by-Step

Step 1: The Flour Pow-Wow

Get your biggest bowl out. Dump the flour, sugar, baking powder, and salt in there. Give it a good whisk to mix it all up and get it feeling light and airy. It feels silly, but it makes a difference.

Step 2: Working in the Butter

Toss your little cubes of cold butter into the flour. Now, get your hands in there. You’re going to squish and flatten the butter into the flour with your fingertips. You could use a pastry cutter, but where’s the fun in that? Keep going until it looks like a mess of coarse crumbs with some random, pea-sized butter chunks left. Those chunks are your ticket to flaky town.

Step 3: Adding the Apricots

Gently tumble in your chopped apricots. Use a spatula to fold them in just once or twice. You just want them to be coated in the floury mix, not broken down.

Step 4: The Wet Stuff

In another little bowl, whisk the cold cream, the egg, and the vanilla together. It’ll look like pale yellow sunshine.

Step 5: The Moment of Truth (Don’t Panic)

Pour the wet mixture into the dry mixture. All at once. Now, using a fork, mix it just until the dough comes together. It will look shaggy and a bit sticky and you’ll think you’ve done something wrong. You haven’t. This is the secret. The less you mess with it, the more tender the scone. So, hands off!

Step 6: The Pat and Cut

Scrape the shaggy dough onto a floured countertop. Gently knead it maybe twice, just to convince it to become one cohesive thing. Pat it into a circle about an inch thick. Don’t worry about it being perfect. Then, take a big knife and slice it into 8 wedges, like a pizza.

Step 7: Bake ’em Up

Line a baking sheet with parchment paper—it makes cleanup a breeze. Place your scones on the sheet. If you want that coffee-shop-style crunchy top, brush a little cream on the scones and sprinkle them with sugar. Now, into a 400°F (200°C) oven they go for 15-18 minutes. The smell that starts to fill your kitchen around minute 12 is your reward. They’re done when they’re puffed up and a beautiful shade of golden brown.

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How to Eat Your Fresh Apricot Scones

My absolute favorite way to eat these is standing in the kitchen, leaning against the counter, while they’re still warm enough to melt a ridiculous amount of butter. No plate required. If you have guests and want to be a proper adult, they are amazing with some crème fraîche that you’ve stirred a little lemon zest into. It cuts through the richness beautifully. And if you crumble a leftover scone (if such a thing exists) over some yogurt the next morning? You’re winning at life.

Seriously, This Recipe is a Keeper

I love these fresh apricot scones because they feel both rustic and a little bit fancy at the same time. They’re what you bake when you want to make the most of a beautiful ingredient and feel like a domestic superstar with minimal effort. Okay, your turn. I want to know if you make these. Tell me everything in the comments. Did your kitchen end up covered in as much flour as mine? Did you eat three in one sitting? I want the details!

8 scones

Fresh Apricot Scones

Prep Time: 18 minutes

Cook Time: 16 minutes

Additional Time: 10 minutes

Total Time: 44 minutes

The best buttery and soft scones. Incredibly flaky and loaded with juicy fresh apricot chunks. So easy and quick to make at home!

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar plus more for sprinkling
1 tablespoon baking powder

1/2 teaspoon salt
1/2 cup cold unsalted butter cut into cubes
1 cup fresh apricots pitted and diced

1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract

Instructions

Step 1

grab a big bowl and dump in the flour sugar baking powder and salt give it a quick whisk so its all mixed up

Step 2

throw your cold butter cubes in and just use your fingers to smoosh the butter into the flour until it looks like messy crumbs its okay if there are bigger bits

Step 3

gently fold in the diced apricots dont mash them up

Step 4

in another small bowl whisk the cream egg and vanilla together real quick

Step 5

pour the wet stuff into the dry stuff and mix with a fork just until it comes together it will look shaggy and thats perfect

Step 6

put the dough on a floured counter and pat it into a circle about an inch thick then cut it into 8 wedges like a pizza

Step 7

place the scones on a baking sheet with parchment paper brush the tops with a little cream and sprinkle with sugar bake at 400°F or 200°C for 15-18 minutes until they're golden

Notes

your butter and cream have to be super cold this is the secret
dont overmix the dough seriously be gentle

feel free to use other fruit like peaches or plums if you want
they taste best the day you make them warm from the oven

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 335Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 71mgSodium: 331mgCarbohydrates: 40gFiber: 1gSugar: 15gProtein: 5g

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