How to make Apricot Scones - Apricot flavoured scones

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried Apricots (सूखी खुबानी), Refined Flour

Cuisine : Scottish

Course : Snacks and Starters

Apricot Scones Recipe Card

Apricot Scones

Scottish cuisine comprises of specific set of cooking traditions, practices and cuisines associated with Scotland.  Though it has its own distinctive recipes, it shares quite a bit with British and European cuisines, which is a result of foreign influences both ancient and modern.
Game, dairy products, fish, fruit, and vegetables are the chief factors in traditional Scots cooking, which is simple without much use of spices. 
Food and drink is at the very heart of Scotland. More than just a night out, Scottish food and drink is the very lifeblood of Scotland’s country’s fabric, culture and economy.

You can also find more Snacks and Starters recipes like Chicken Meatballs with Garlic Bread, Aam Papad Chicken, Bangda Fry, Lahori Fish Fry.

Prep Time : 0-5 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Apricot Scones Recipe

  • Dried Apricots 1/2 cup

  • Refined Flour 2 1/4 cups

  • Baking powder 3 teaspoons

  • Soda bicarbonate 1/4 teaspoon

  • Salt 1/2 teaspoon

  • Chilled butter cut into cubes 4 tablespoons + to grease

  • Buttermilk 1 cup + for brushing

  • Whipped cream 1 cup

  • Mixed fruit jam for topping


Step 1

Preheat oven to 180°C.

Step 2

Mix together flour, baking powder, baking soda and salt in a bowl.

Step 3

Add butter and rub it with your fingers till the mixture resembles breadcrumbs. Add apricots and mix well.

Step 4

Add one cup of buttermilk and knead gently into a dough. Rest the dough for ten minutes.

Step 5

Roll out the dough into a one inch thick sheet. Cut out scones with a two-inch diameter round cookie cutter. Place them on a lined baking tray.

Step 6

Brush the scones with buttermilk and bake in the preheated oven for fifteen minutes.

Step 7

Remove from the oven and cool. Arrange the scones on a serving plate, top with whipped cream and jam and serve.