A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Buttermilk Lemon-Apricot Scones

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

Author:

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

Connect with us

At a glance

Prep
Bake
Total
Yield
15 drop scones or 24 wedge scones

Ingredients

Choose your measure:

Instructions

  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.