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Breakfast / Brunch

Apricot Scones with Cinnamon Chips

Buttery and tender, these apricot scones are a great grab-and-go breakfast, or sweet treat to serve at brunch. Baking these scones in a cast-iron scone pan helps keep their shape and makes for a pretty presentation.


8 scones

Total Time

1 hour

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Preheat oven to 425° with rack in center position. Coat a standard cast-iron wedge (scone) pan with cold butter.

Whisk together flour, sugar, baking powder, baking soda, and salt. Blend butter into flour mixture with your fingers, smashing cubes into flour.

Add apricots and cinnamon chips; toss to combine. Stir in cream just until combined. Divide dough evenly among wells of pan.

Combine coarse sugar and cinnamon.

Brush tops of scones with egg wash; sprinkle with cinnamon sugar.

Bake scones until golden brown and a toothpick inserted into centers comes out clean, 1820 minutes; cool 20 minutes in pan before serving.

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