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Buttermilk Lemon-Apricot Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


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

At a glance

15 drop scones or 24 wedge scones


Choose your measure:


  1. Preheat your oven to 400°F.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, sugar, lemon zest, and dried apricots.
  3. Work 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 until the butter is fairly well-combined with the flour; a few lumps remaining are OK.
  4. Whisk together the egg, lemon oil, and buttermilk or water. Add this to the dry ingredients, stirring gently until everything is well-moistened and just combined.
  5. To make drop scones: Using a scone or muffin scoop, drop 1/4-cup measures of dough onto a lightly greased or parchment-lined baking sheet, spacing them about 1 1/2" apart.
  6. To make wedge-shaped scones: Divide the dough into four pieces, and place on a well-floured work surface. Pat each piece into a 4 3/4" circle about 3/4" thick. Transfer to two parchment-lined or lightly greased baking sheets, two rounds to a sheet. Don't divide the circles into wedges yet; you'll do that after they're baked.
  7. Bake the drop scones for 15 to 18 minutes, or until golden brown. For rounds, bake for 20 to 25 minutes. Cut each round into 6 pieces.
  8. Store, well wrapped, on the counter for 3 days, or freeze for up to 3 months.