Buttermilk Lemon-Apricot Scones

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Buttermilk Lemon-Apricot Scones

star rating (11) rate this recipe »
Published prior to 2008

Serve these scones with your favorite fruit jam, or with Double Devon Cream or clotted cream, and apricot preserves.

3 cups King Arthur Unbleached All-Purpose Flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup sugar
2 tablespoons grated lemon or orange rind
1 cup chopped or slivered dried apricots
1/2 cup (1 stick) butter
1 egg
1/2 teaspoon lemon oil OR 2 teaspoons grated lemon rind
3/4 cup buttermilk OR 3/4 cup water + 3 tablespoons dried buttermilk powder

In a medium-sized mixing bowl, whisk together the flour, buttermilk powder (if you're using it), baking powder, salt, sugar, lemon or orange zest and dried apricots.

Cut the butter into the dry ingredients, using your fingers, a pastry fork, or a pastry blender; you can also do this with an electric mixer. Mix till the butter is fairly well-combined with the flour; a few lumps remaining are OK.

Whisk together the egg, lemon oil, and buttermilk or water. Add this to the dry ingredients, stirring gently till everything is well moistened and just combined.

Using a large cookie scoop or a muffin scoop, drop 1/4-cup measures of dough onto a lightly greased or parchment-lined baking sheet, spacing them about 1 1/2 inches apart.

Bake the scones in a preheated 400°F oven for 15 to 18 minutes, or till they're golden brown. Yield: about 15 scones.

Reviews

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  • star rating 03/29/2015
  • Janpei from KAF Community
  • This recipe is one of the easiest I have ever made. Made it by combining both dried apricot and pineapple tidbits. The family loved it. Will be making this lots more. Can think of several fruit combinations
  • star rating 02/02/2015
  • knitterbugdesigns from KAF Community
  • This was my first time making scones and they were perfect! Very light with so much flavor. I used apricots and dates
  • star rating 09/13/2014
  • Diane from Woburn, MA
  • I have had nothing but rave reviews for all the scones I have made from this recipe! I have changed the flavors using fresh blueberries and lemon, dried cranberries and orange juice and zest! fresh raspberries and lemon with cinnamon. Fresh peaches and strawberries, cinnamon chips, etc.... I have had so much fun making these year after year! Thank-you King Arthur Flour for giving us superior flour to bake with and great recipes to follow!
  • star rating 10/19/2012
  • musiqlife00 from KAF Community
  • These are very good. They are on the cakey side but the flavor is awesome and so easy to do.
  • star rating 07/12/2012
  • JML from Florida from KAF Community
  • Recipe is fantastic. I have recently begun using buttermilk powder to avoid throwing away unused buttermilk from my refrigerator and have to say I like the convenience. Definitley use the lemon oil! My entire kitchen smelled like lemon for a bit. It was heaven. I did divide the dough into two portions, gently shaped into disks and then sliced each into eight triangles. I like the shape. Used two sheet pans and rotated after eight minutes - total 16 minutes baking time. Tender and tasty. Would anyone recommend brushing the tops with melted butter before baking? Seems it might add a nice texture/sheen to the top of the scone. Thanks for a great recipe.
    I'm glad you enjoyed the recipe so much. I would suggest using an egg wash over the butter on top of the scones. This will give you the sheen without the added heaviness of the butterfat. ~Amy
  • star rating 05/19/2012
  • lovebirdmom from KAF Community
  • My husband and I loved these. They are very tender and easy to prepare. I liked the idea of using a muffin scoop to put them on the pan and shape them. Quite nice. I didn't realize until i had mixed my flour ingrdients and was ready to add the apricots and zest that i didn't have any apricots. I did, but I think a little granddaughter nibbled them away in secret. I thought about using crystalized ginger like another commenter had suggested, but that wasn't the taste i was going for. then i remembered my candied lemon peel. I used 1 cup of peel and the lemon oil. They were wonderful though I do want to try them with apricots. The only thing I'm going to change is increasing the lemon oil. Thank you KA for another winner.
  • star rating 03/15/2012
  • from
  • So glad to have stumbled onto this recipe while doing an ingredient search for leftover buttermilk. I used the rinds from 1 large orange and 1 lemon and the crowning glory was 1/4 tsp of Fiori di Sicilia added to the batter. Served them warm from the oven with compound butter made with apricot preserves. As good as any scone I have ever had...beyond delicious! I love how easy they are to make....using a scoop instead of patting or rolling out saves on time and clean-up. The only adjustment to the ingredients I had to make was to add a little bit more buttermilk to bring the batter together. They rose beautifully without spreading out too much. Thanks again KAF...these are a keeper!
  • star rating 09/10/2010
  • awsilver from KAF Community
  • I love this recipe! So easy and always a hit. I usually substitute crystallized ginger for the apricot, just a personal preference.
  • star rating 07/21/2010
  • alice Campbell from alaska
  • We love these
  • star rating 01/10/2010
  • Nancy from Sacramento
  • So easy to prepare, so wonderful to smell cooking, and better yet enjoying before a warm fire with a not cup of coffee. The zest compliments the apricots. A favorite at our home. Thanks King Arthur!
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